Mexican Beef and Rice Soup is a hearty and comforting dish full of tender beef, fluffy rice, and a lively mix of tomatoes, beans, and spices that bring a little warmth and zest to every spoonful. The flavors are bold but familiar, making it a perfect dish when you want something that feels like a big, cozy hug on a chilly day.
I love making this soup because it comes together easily and fills the kitchen with such a wonderful aroma. I usually add some fresh lime juice and chopped cilantro at the end—it really brightens up the flavors and makes the whole thing feel fresh and inviting. Plus, having little bites of soft rice mixed with the savory beef and beans keeps it hearty and satisfying.
When I serve this soup, I like to pile on some crunchy tortilla chips or a side of warm corn tortillas. It’s also fun to top it with a dollop of sour cream or a sprinkle of shredded cheese to add a little extra creaminess. This soup is great for family dinners or whenever you want something that feels connected to the classic Mexican flavors you love, but in a simple soup form that’s super easy to enjoy.
Key Ingredients & Substitutions
Ground Beef: This is the soup’s main protein and flavor base. If you want to lighten it up, try ground turkey or chicken. For a vegetarian version, use crumbled tofu or lentils instead.
Rice: I prefer long grain white rice because it cooks evenly and stays fluffy. You can substitute with brown rice, but add extra cooking time. Instant rice is an option for a quicker meal.
Diced Tomatoes: These add acidity and freshness. If you don’t have canned tomatoes, fresh diced tomatoes or tomato sauce work well too.
Beans and Corn: Black beans add a nice texture and protein. You can swap black beans for pinto or kidney beans. Corn can be fresh, frozen, or canned depending on what you have.
Spices: Ground cumin, chili powder, smoked paprika, and oregano are key for that classic Mexican flavor. If you don’t have smoked paprika, regular paprika is fine, but you’ll miss a slight smoky note.
How Do I Get the Rice Perfectly Cooked Without Getting Mushy?
Rice is delicate and can turn mushy if overcooked in soup. Here’s my approach:
- Rinse the rice before adding. This removes excess starch, helping it stay separate in the soup.
- Add rice only after the soup is boiling, then reduce to a low simmer. This gentle cooking helps the rice cook evenly.
- Cover the pot while simmering to trap steam and cook rice fully without drying out the soup.
- Check the rice near the end of cooking time. If it’s done but the soup is too thick, add a little extra broth or water.
- If you’re making the soup ahead, add the rice last or cook it separately to avoid overcooking during reheating.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it heats evenly and fits everything with room to stir.
- Wooden spoon or ladle – makes stirring and serving easy without scratching the pot.
- Measuring cups and spoons – to keep the ingredients accurate and consistent.
- Knife and cutting board – perfect for dicing onions and garlic quickly and safely.
- Can opener – needed for the canned tomatoes, beans, and corn.
- Serving bowls with spoons – to enjoy the hot, flavorful soup at the table.
Flavor Variations & Add-Ins
Try using ground turkey or chicken instead of beef for a leaner option. Add diced green chilies or jalapeños for extra heat. Toss in chopped bell peppers for more crunch. Top with crumbled queso fresco or shredded cheese for extra richness.
Mexican Beef And Rice Soup
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup long grain white rice, rinsed
- 6 cups beef broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp vegetable oil or olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 25 minutes to cook, making a total of roughly 35 minutes from start to finish. It’s a quick and comforting meal that comes together easily.
Step-by-Step Instructions:
1. Cook the Aromatics and Beef:
Start by heating the oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Then add the minced garlic and cook for another minute until you smell the nice garlic aroma. Next, add the ground beef, breaking it up with a spoon as it cooks. Cook until the beef is browned all over and no longer pink. If there’s too much fat, drain it carefully.
2. Add the Spices:
Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir everything well and let it cook for another minute to release the flavors of the spices.
3. Build the Soup:
Add the diced tomatoes with their juices, black beans, corn kernels, and beef broth to the pot. Give it a good stir and bring the mixture to a boil.
4. Cook the Rice in the Soup:
Once boiling, stir in the rinsed rice. Lower the heat to a gentle simmer and cover the pot. Let it simmer for 18-20 minutes, until the rice is tender and cooked through.
5. Taste and Serve:
Give the soup a taste and add more salt or pepper if it needs it. Serve the soup hot with a sprinkle of fresh chopped cilantro and lime wedges on the side for squeezing over each bowl. Enjoy your warm and hearty Mexican Beef and Rice Soup!
Can I Use Frozen Ground Beef in This Soup?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown evenly and cook safely.
Can I Make Mexican Beef and Rice Soup Ahead of Time?
Absolutely. Prepare the soup up to the point before adding rice, then refrigerate. When ready to eat, reheat gently and add cooked rice or cook fresh rice separately to avoid mushiness.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium-low heat until warmed through.
Can I Substitute the Rice for Something Else?
Yes! You can swap rice for quinoa or small pasta like orzo for a twist. Just adjust cooking times accordingly to ensure they don’t overcook.
