Mexican Beef and Rice Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
15 millilitres olive oil
02 -
450 grams ground beef
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
05 -
1 bell pepper, diced
06 -
1 jalapeño, seeded and finely chopped (optional)
→ Seasonings
07 -
1 teaspoon ground cumin
08 -
1 teaspoon chili powder
09 -
0.5 teaspoon smoked paprika
10 -
0.5 teaspoon dried oregano
11 -
Salt and pepper, to taste
→ Liquids and Grains
12 -
410 grams canned diced tomatoes, undrained
13 -
950 millilitres beef broth
14 -
240 millilitres water
15 -
90 grams long-grain white rice
→ Beans and Vegetables
16 -
425 grams canned black beans, drained and rinsed
17 -
150 grams frozen corn
→ Finishing Touches
18 -
Juice of 1 lime
19 -
15 grams fresh cilantro, chopped
→ Optional Garnishes
20 -
Shredded cheese
21 -
Sour cream
22 -
Sliced avocado
23 -
Tortilla strips or chips
24 -
Extra lime wedges
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned throughout. Drain excess fat.
02 -
Add diced onion, bell pepper, and jalapeño (if using). Sauté for 5 minutes until vegetables are softened. Add minced garlic and cook for 1-2 minutes until aromatic.
03 -
Stir in cumin, chili powder, smoked paprika, and dried oregano. Toast spices for 1 minute, then add undrained diced tomatoes. Combine thoroughly.
04 -
Pour in beef broth and water. Bring mixture to a boil. Stir in long-grain rice, reduce heat to low, and simmer for 15 minutes until rice is tender.
05 -
Fold in black beans and frozen corn. Simmer for 5 more minutes until thoroughly heated.
06 -
Season soup with salt and pepper to taste. Stir in lime juice and chopped cilantro.
07 -
Ladle into bowls and garnish as desired with shredded cheese, sour cream, avocado slices, tortilla strips or chips, and lime wedges.
# Notes:
01 -
For a spicier result, include the jalapeño and adjust chili powder to preference. To make ahead, refrigerate for up to four days—the flavors deepen over time.
02 -
Leftovers may thicken; thin with a splash of water or broth during reheating. For mild taste, omit jalapeño and reduce chili powder.