Description
A hearty and flavorful Mexican-inspired beef and rice soup, packed with ground beef, beans, tomatoes, and rice. Easy to make and comforting for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 4 cups beef broth
- 1 cup water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ½ cup uncooked white rice
- Optional toppings: shredded cheddar cheese, sour cream or plain Greek yogurt, chopped fresh cilantro, sliced jalapeños, lime wedges
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- 2. Add the chopped onion to the pot with the beef. Cook, stirring occasionally, until the onion has softened, about 5-7 minutes.
- 3. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- 4. Pour in the undrained diced tomatoes, rinsed and drained black beans, and rinsed and drained kidney beans. Stir to combine everything with the beef and onions.
- 5. Add the beef broth and water to the pot. Stir in the chili powder, cumin, and oregano. Season with salt and pepper. Bring the mixture to a boil.
- 6. Once boiling, reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
- 7. Stir in the uncooked white rice. Cover and continue to simmer for another 15-20 minutes, or until the rice is cooked through and tender. Check occasionally and stir to prevent the rice from sticking to the bottom of the pot. If the soup becomes too thick, you can add a little more broth or water to reach your desired consistency.
- 8. Taste and adjust seasonings as needed.
- 9. Ladle the hot soup into bowls and serve with your favorite toppings.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-450 (varies with toppings)
- Sugar: Approx. 5-8g
- Sodium: Variable (depends on broth)
- Fat: Approx. 15-20g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 7-10g
- Protein: Approx. 25-35g