I combined ground beef, rice, black beans and sweet corn into a Mexican Rice soup that hides a smoky tomato surprise and cooks in about an hour.

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I never thought rice could feel so reckless but here we are with Beefy Mexican Rice Soup that tastes like your favorite burrito got an upgrade. It’s loud, filling, and messy in the best way, all the things I want on a busy night.

I grabbed the beef and some pantry staples and found a bowl that made me stop scrolling. After testing a handful of Mexican Soup Recipes this feels like the one I’d call when I want something honest.

It’s a Beef Soup that keeps surprising you bite after bite. Try it, then call it yours.

Ingredients

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Ground beef: rich in protein and iron, makes the soup hearty and comforting.
White rice: carbs for energy, soaks up broth and thickens texture.
Black beans: fiber and plant protein, adds creaminess and a mild nutty taste.
Diced tomatoes: provide acidity, vitamin C and a fresh tomatoey brightness.
Onion: gives savory sweetness when cooked, adds depth and aromatic base.
Bell pepper: crunchy vitamin C, a little sweetness and colorful bite to soup.
Cilantro: fresh herb, bright citrusy notes, low cal and adds herbal lift.
Lime: zesty acidity that wakes flavors, adds vitamin C and tangy balance.

Ingredient Quantities

1 pound ground beef (80/20)

1 tablespoon vegetable oil (optional)

1 medium yellow onion

1 medium green bell pepper

3 garlic cloves

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

1 tablespoon tomato paste

4 cups beef broth

1 cup long grain white rice uncooked

1 (15 ounce) can black beans

1 cup frozen or canned corn

1/4 cup fresh cilantro

1 lime

Optional garnishes: shredded cheddar cheese, sour cream, tortilla chips, jalapeño

How to Make this

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1. Heat a large pot over medium high, add 1 tablespoon vegetable oil if using, then add 1 pound ground beef. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper and brown, breaking it up with a spoon, about 5 to 7 minutes. If it gets too greasy, spoon off some fat.

2. Add 1 medium chopped yellow onion and 1 medium chopped green bell pepper to the pot and cook until softened, about 4 to 5 minutes. Toss in 3 minced garlic cloves for the last minute so it doesn’t burn.

3. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika and 1 teaspoon dried oregano. Add 1 tablespoon tomato paste and cook while stirring about 1 minute to bloom the spices and deepen the flavor.

4. Pour in 1 (1
4.5 ounce) can diced tomatoes (with juices) and 1 (8 ounce) can tomato sauce, scraping the bottom to deglaze and get those browned bits.

5. Add 4 cups beef broth and bring the pot to a boil. Stir in 1 cup uncooked long grain white rice, reduce heat to a simmer, cover partially and cook until the rice is tender, about 18 to 20 minutes. If the soup looks too thick, add a splash more broth or water.

6. Drain and rinse 1 (15 ounce) can black beans and add them to the pot with 1 cup frozen or canned corn, simmer just until heated through, about 3 to 5 minutes.

7. Remove from heat, stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime. Taste and adjust salt and pepper if needed.

8. Ladle into bowls and finish with optional garnishes: shredded cheddar, a dollop of sour cream, crushed tortilla chips and sliced jalapeño if you want heat. If you’re short on time use already cooked rice and add it in at the end so it doesn’t get mushy.

Equipment Needed

1. Large heavy pot with lid (6 to 8 quart) for browning and simmering
2. Wooden spoon or heatproof silicone spatula for breaking up beef and stirring
3. Chef’s knife for chopping onion, pepper and cilantro
4. Cutting board
5. Measuring cups and spoons for rice, broth and spices
6. Can opener for the tomatoes, beans and tomato sauce
7. Colander or fine mesh strainer to drain and rinse the beans
8. Ladle for serving and a large spoon for tasting
9. Citrus reamer or fork to juice the lime

FAQ

Q: Can I swap the white rice for brown rice or instant rice? A: Yes. Brown rice needs way more time and liquid so plan on about 40 to 50 minutes simmer and roughly double the liquid. Instant or minute rice should be added at the very end and cooked just a few minutes, otherwise it gets mushy.

Q: Do I have to drain the ground beef after browning? A: Not always. With 80/20 some fat adds flavor, but if theres a lot of grease you might want to spoon off the excess so the soup isnt oily. If you drain it all, add a little oil or a splash of broth so the veggies wont stick.

Q: How can I make the soup thicker or thinner? A: To thicken, simmer uncovered until it reduces, or mash a few beans into the broth, or stir in a small cornstarch slurry. To thin, just add more beef broth or water a cup at a time.

Q: Is this soup freezer friendly? A: Yes, but rice can get soft after freezing. Best trick is to freeze the soup without the rice and add freshly cooked rice when you reheat. Stored in airtight containers it keeps about 3 months.

Q: How do I make it spicier or milder? A: For more heat add chopped jalapeño, cayenne, chipotle powder or a few dashes of hot sauce. To mellow it out reduce the chili powder and seeds, add a squeeze of lime and a little sugar if it tastes too acidic.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. For slow cooker brown the beef first, then add everything but the rice and cook 3 to 4 hours on high or 6 to 8 on low; add uncooked rice about 30 to 40 minutes before serving or use pre-cooked rice at the end. For Instant Pot brown on saute, add broth, tomatoes and rice and pressure cook high for about 4 minutes, then natural release 10 minutes. Adjust times if you use different rice.

Beefy Mexican Rice Soup Recipe Substitutions and Variations

Ground beef: use ground turkey or chicken if you want it leaner, ground pork for a richer flavor, or cooked lentils or crumbled firm tofu to make it vegetarian — they still give texture and soak up the spices.
Long grain white rice: swap with brown rice for nuttier flavor and more fiber (cook longer), or use pre-cooked rice or frozen cauliflower rice to cut cooking time and carbs.
Black beans: pinto beans or kidney beans work great, or rinsed canned chickpeas for a different bite; if you want less sodium pick low-salt canned or cook dry beans yourself.
Fresh cilantro: use chopped flat-leaf parsley if you don’t like cilantro’s taste, or scallions/green onions for brightness, or a little fresh basil if you want a sweeter herb note.

Pro Tips

– Brown the beef in batches if needed so it actually gets those browned bits, they’re where the flavor lives. If it’s too fatty, spoon off most of the fat but leave a little for flavor, otherwise the soup tastes flat.

– Bloom the spices with the tomato paste in the hot pan for a full minute or two, until it smells toasty. Don’t add the garlic until after that or it’ll burn and turn bitter.

– Manage the rice so it doesn’t get mushy: either undercook it by a couple minutes if you plan to let the soup rest, or cook rice separately and stir in when serving. Leftover or make-ahead soups work best when the rice is added just before eating.

– Finish off the heat: add the cilantro and lime juice off the stove, then taste and adjust salt. Acid and fresh herbs will brighten the whole pot, and a little crunch from chips or a dollop of sour cream adds nice contrast.

Beefy Mexican Rice Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I combined ground beef, rice, black beans and sweet corn into a Mexican Rice soup that hides a smoky tomato surprise and cooks in about an hour.

Servings

servings

Calories

452

kcal

Equipment: 1. Large heavy pot with lid (6 to 8 quart) for browning and simmering
2. Wooden spoon or heatproof silicone spatula for breaking up beef and stirring
3. Chef’s knife for chopping onion, pepper and cilantro
4. Cutting board
5. Measuring cups and spoons for rice, broth and spices
6. Can opener for the tomatoes, beans and tomato sauce
7. Colander or fine mesh strainer to drain and rinse the beans
8. Ladle for serving and a large spoon for tasting
9. Citrus reamer or fork to juice the lime

Ingredients

1 pound ground beef (80/20)
1 tablespoon vegetable oil (optional)
1 medium yellow onion
1 medium green bell pepper
3 garlic cloves
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
4 cups beef broth
1 cup long grain white rice uncooked
1 (15 ounce) can black beans
1 cup frozen or canned corn
1/4 cup fresh cilantro
1 lime
Optional garnishes: shredded cheddar cheese, sour cream, tortilla chips, jalapeño

Directions

Heat a large pot over medium high, add 1 tablespoon vegetable oil if using, then add 1 pound ground beef. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper and brown, breaking it up with a spoon, about 5 to 7 minutes. If it gets too greasy, spoon off some fat.
Add 1 medium chopped yellow onion and 1 medium chopped green bell pepper to the pot and cook until softened, about 4 to 5 minutes. Toss in 3 minced garlic cloves for the last minute so it doesn’t burn.
Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika and 1 teaspoon dried oregano. Add 1 tablespoon tomato paste and cook while stirring about 1 minute to bloom the spices and deepen the flavor.
Pour in 1 (1
5 ounce) can diced tomatoes (with juices) and 1 (8 ounce) can tomato sauce, scraping the bottom to deglaze and get those browned bits.
Add 4 cups beef broth and bring the pot to a boil. Stir in 1 cup uncooked long grain white rice, reduce heat to a simmer, cover partially and cook until the rice is tender, about 18 to 20 minutes. If the soup looks too thick, add a splash more broth or water.
Drain and rinse 1 (15 ounce) can black beans and add them to the pot with 1 cup frozen or canned corn, simmer just until heated through, about 3 to 5 minutes.
Remove from heat, stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime. Taste and adjust salt and pepper if needed.
Ladle into bowls and finish with optional garnishes: shredded cheddar, a dollop of sour cream, crushed tortilla chips and sliced jalapeño if you want heat. If you’re short on time use already cooked rice and add it in at the end so it doesn’t get mushy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.