Mexican Beef and Rice Soup
Mexican Beef and Rice Soup is a delicious and hearty dish that brings the vibrant flavors of Mexico right to your table.It's perfect for any occasion, whether you're looking for a comforting meal on a cold day or a dish to impress your friends and family.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (any color)
- 1 jalapeño seeded and finely chopped (optional for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 can 14.5 ounces diced tomatoes, undrained
- 4 cups beef broth
- 1 cup water
- ½ cup long-grain white rice
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup frozen corn
- Salt and pepper to taste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Optional Toppings:
- Shredded cheese
- Sour cream
- Sliced avocado
- Tortilla strips or chips
- Extra lime wedges
Instructions
- Cook the Beef:In a large pot or Dutch oven, heat the olive oil over medium-high heat.Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Sauté the Vegetables:Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for 5 minutes, until the vegetables are softened.Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Season and Add Tomatoes:Stir in the cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices.Add the diced tomatoes (with their juice) to the pot and stir to combine.
- Add Broth and Rice:Pour in the beef broth and water. Bring the mixture to a boil.Stir in the rice, reduce the heat to low, and let the soup simmer for about 15 minutes, or until the rice is tender.
- Add Beans and Corn:Stir in the black beans and frozen corn. Continue to simmer for another 5 minutes, until the beans and corn are heated through.
- Season and Finish:Season the soup with salt and pepper to taste.Stir in the lime juice and chopped cilantro.
- Serve:Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, sliced avocado, tortilla strips, or extra lime wedges.
Notes
Adjusting Spice Levels
If you prefer a milder soup, reduce the amount of chili powder or omit the jalapeños. For a spicier kick, add more chili powder or include a pinch of cayenne pepper.
Making It Ahead
This soup is great for meal prep. Make a large batch and store it in the refrigerator. The flavors meld together beautifully over time, making it even tastier the next day.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.