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Mexican Beef and Rice Soup

A comforting Mexican soup with ground beef, rice, and vegetables, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey or veggie protein.
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 unit bell pepper, diced (any color)
  • 1 can diced tomatoes Look for fire-roasted for extra flavor
  • 4 cups beef broth Use gluten-free broth for gluten-free version.
  • 1 cup long-grain rice
  • 1 can kidney beans, drained Can substitute with black beans.
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • to garnish Fresh cilantro

Method
 

Preparation
  1. Start by browning the ground beef in a large pot over medium heat. Drain any excess fat.
  2. Add the chopped onions, minced garlic, and diced bell pepper. Sauté until the vegetables are soft, about 5 minutes.
  3. Stir in the diced tomatoes, beef broth, rice, kidney beans, chili powder, cumin, salt, and pepper. Mix well.
  4. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the rice is tender.
  5. Serve hot, garnished with fresh cilantro.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for longer storage. Always reheat leftovers to an internal temperature of 165°F. Customize the spice level as desired.