Best Mexican Beef & Rice Soup
This Mexican Beef & Rice Soup is a hearty and flavorful soup that's perfect for a comforting meal. It combines tender beef, fluffy rice, and a medley of Mexican-inspired flavors in a savory broth. Garnish with your favorite toppings like avocado, sour cream, and cilantro for an extra touch of deliciousness.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Ladle
- Stirring spoon
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced optional
- 6 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper optional
- 1 cup long-grain rice, rinsed
- Fresh cilantro, chopped, for garnish
- Avocado, diced optional
- Sour cream or Greek yogurt optional
- Shredded cheese cheddar, Monterey Jack, or Mexican blend) (optional
- Lime wedges optional
- Tortilla chips optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper.
- Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
- Add the chopped onion, garlic, and bell peppers to the pot. Sauté until the onions are softened and translucent, about 5-7 minutes. If using jalapeño, add it now.
- Stir in the diced tomatoes, tomato sauce, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 2-3 minutes, stirring occasionally.
- Return the seared beef to the pot. Pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is very tender.
- Stir in the rinsed rice, black beans, and corn. Cover and simmer for another 20-25 minutes, or until the rice is cooked through and tender. Stir occasionally to prevent sticking.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh cilantro and your favorite toppings.
Notes
Beef chuck is ideal, but stew meat can be used. Adjust spice level with jalapeño and cayenne pepper. Rinsing rice prevents stickiness. Use high-quality beef broth. The soup is even better the next day. To make a vegetarian option, omit the beef and use vegetable broth. Black beans can be substituted with pinto beans or kidney beans. Quinoa can be used instead of rice. Store leftovers in the refrigerator for up to 3 days. This soup can be frozen for up to 2 months, but the rice may become softer after thawing.