This Mexican Beef and Rice Soup is a warm, tasty dish filled with tender beef, fluffy rice, and colorful veggies. It’s perfect for cozy evenings when you want something hearty!
Whenever I make this soup, it fills the house with a wonderful smell. I love topping it with a sprinkle of cheese and some fresh cilantro. Trust me, it’s a big hug in a bowl! 🥣
Key Ingredients & Substitutions
Ground Beef: I like using lean ground beef, but you can substitute ground turkey or chicken for a lighter option. If you’re looking for a vegetarian version, consider using cooked lentils or plant-based ground meat.
Beef Broth: Homemade beef broth is great, but store-bought works just fine. If you want a vegetarian soup, swap it for vegetable broth. You could also use chicken broth for a different flavor.
Rice: Long grain white rice is my go-to, but you could easily use brown rice or even quinoa. Just keep in mind that cooking times may vary with these alternatives.
Spices: Cumin, chili powder, and smoked paprika give this soup its signature flavor. If you want to spice it up, add cayenne pepper or chipotle powder for a kick. For milder flavors, just skip the smoked paprika.
How Do I Get the Perfectly Flavored Soup?
Building flavor in your soup starts early. Sautéing the onions and garlic in olive oil brings out their sweetness. Make sure not to rush this step; letting them cook until soft makes a big difference.
- Use medium heat for sautéing to avoid burning the garlic.
- After browning the meat, don’t skip stirring in the spices. This helps release their flavors and aroma.
- When adding the broth and tomatoes, let it all come to a nice boil before adding the rice, so everything cooks evenly.
- Once it’s cooked, the lime juice adds brightness, so don’t forget it!
Mexican Beef and Rice Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 cup long grain white rice, rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- Salt and black pepper, to taste
- Juice of 1 lime (plus extra wedges for serving)
- Fresh cilantro, chopped, for garnish
- Optional toppings: shredded cheese, sour cream, avocado slices
How Much Time Will You Need?
This delicious soup takes about 10 minutes for prep and then about 30 minutes of cooking time. So, you’ll have a tasty meal ready in just 40 minutes! Perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil over medium heat in a large pot or Dutch oven. Add the finely chopped onion and sauté until it softens, which should take about 3-4 minutes. This is where the flavor starts!
2. Add Garlic:
Next, stir in the minced garlic and cook for about 30 seconds, just until it’s fragrant. Be careful not to let it burn!
3. Brown the Beef:
Add the ground beef to the pot. Cook it, breaking it apart with a spoon, until it’s nicely browned and fully cooked, which should take about 5-7 minutes. If there’s a lot of fat, drain the excess to keep it lean.
4. Season the Mixture:
Now, stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix everything together well, ensuring the spices coat the beef and onions evenly.
5. Add Liquids:
Pour in the beef broth and canned diced tomatoes with their juices. Bring this mixture to a bubbling boil—this is going to create a rich base for your soup!
6. Stir in Rice and Veggies:
Add the rinsed rice, corn kernels, and black beans (if you’re using them). Give everything a good stir to combine.
7. Simmer:
Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the rice is tender and has absorbed the flavors.
8. Finishing Touches:
Once the rice is cooked, squeeze in the fresh lime juice. Taste your soup and adjust the seasoning with more salt or pepper if necessary.
9. Serve It Up:
Serve the soup hot in bowls. Garnish with chopped cilantro and lime wedges. If you’d like, add optional toppings like shredded cheese, a dollop of sour cream, or slices of avocado for a delicious finish!
10. Enjoy!
Dig in and savor the comforting, spicy flavors of your homemade Mexican Beef and Rice Soup. It’s sure to warm you up from the inside out!
Can I Use Different Types of Meat?
Absolutely! While the recipe calls for ground beef, you can substitute it with ground turkey, chicken, or even make it vegetarian by using lentils or a meat alternative. Just adjust the cooking times accordingly if needed!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You might want to add a splash of broth if it thickens up too much.
Can I Make This Soup Spicier?
For a spicier kick, consider adding diced jalapeños, cayenne pepper, or a few dashes of hot sauce when cooking the onions and garlic. Adjust the spice level to your preference!
Can I Freeze the Soup?
Yes! This soup freezes well. Let it cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.