Description
This hearty Mexican Beef and Rice Soup combines lean ground beef, aromatic spices, and tender rice simmered in a flavorful broth with fresh vegetables and cilantro for a comforting and satisfying meal perfect for any day of the week.
Ingredients
Scale
Meat and Protein
- 1 lb lean ground beef
Vegetables
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup bell peppers, chopped (any color)
- ¼ cup fresh cilantro, chopped
- 14.5 oz canned diced tomatoes (fire-roasted preferred)
Grains
- 1 cup long-grain white rice
Liquids and Broth
- 4 cups low-sodium beef broth
Spices
- 1 tbsp ground cumin
- 2 tsp chili powder
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat a drizzle of olive oil and sauté the diced onion and minced garlic until they become softened and fragrant, about 3-5 minutes.
- Cook Ground Beef: Add the lean ground beef to the pot, breaking it apart with a spoon, and cook until browned and no longer pink. Season with salt and pepper to taste during cooking.
- Add Vegetables and Tomatoes: Stir in the chopped bell peppers and the canned diced tomatoes along with their juice, mixing well to combine all the ingredients.
- Simmer with Broth: Pour in the low-sodium beef broth and bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 10 minutes to meld the flavors.
- Add Rice and Spices: Stir in the long-grain white rice, ground cumin, and chili powder. Cover the pot with a lid and simmer on low heat for another 20 minutes, or until the rice is fully cooked and tender.
- Finish and Serve: Remove the pot from heat and stir in the chopped fresh cilantro. Adjust seasoning if needed, then serve hot for a delicious, warming meal.
Notes
- Use fire-roasted diced tomatoes for extra smoky flavor.
- Ground beef can be substituted with ground turkey or chicken for a leaner option.
- Adjust chili powder quantity to control the heat level to your preference.
- For a gluten-free meal, verify that your beef broth is gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.