Are you craving a hearty, flavor-packed meal that combines the best of Mexican cuisine with ultimate comfort food? Look no further than this mouthwatering Beefy Mexican Rice Soup! In just 45 minutes, you'll create a one-pot wonder that's guaranteed to warm your soul and satisfy even the most demanding hunger. Packed with tender ground beef, perfectly cooked rice, and a symphony of spices, this soup is about to become your new go-to recipe for those nights when you want something delicious, quick, and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups beef broth
- 1 cup rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the ground beef and break it apart using a wooden spoon, cooking until the meat is browned and no longer pink, approximately 6-7 minutes.
- Add the chopped onion and minced garlic to the browned beef. Sauté for 2-3 minutes until the onions become translucent and fragrant, stirring occasionally to prevent burning.
- Sprinkle cumin, chili powder, salt, and pepper over the meat mixture. Stir thoroughly to distribute the spices evenly and cook for an additional minute to release their aromatic oils.
- Pour in the diced tomatoes with their juice and beef broth. Stir to combine all ingredients and bring the mixture to a rolling boil.
- Add the uncooked rice to the pot, reduce heat to medium-low, and simmer covered for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Stir in the drained black beans and corn. Cook for an additional 3-4 minutes to heat the beans and corn through.
- Taste and adjust seasoning with additional salt and pepper if needed. Let the soup rest for 5 minutes before serving to allow flavors to meld.
- Ladle the hot soup into bowls and optionally garnish with chopped fresh cilantro, a dollop of sour cream, or shredded cheese before serving.
Tips
- Brown the Beef Perfectly: Ensure your ground beef is thoroughly browned to develop deep, rich flavors. Use a wooden spoon to break it into small, even pieces.
- Spice Management: Toast your spices (cumin and chili powder) for a minute before adding liquids to enhance their aromatic qualities.
- Rice Cooking Hack: For extra fluffy rice, rinse it before adding to the soup to remove excess starch.
- Customize Your Soup: Feel free to add diced bell peppers or swap black beans for kidney beans to make it your own.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance.
- Garnish Generously: Top with fresh cilantro, a squeeze of lime, or a dollop of sour cream to elevate the flavors.
- Storage Tip: This soup can be refrigerated for up to 4 days or frozen for up to 3 months, making it perfect for meal prep.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 65mg
