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One-Pot Mexican Beef and Rice Soup

One-Pot Mexican Beef and Rice Soup

Hearty ground beef, tender rice, and bright Mexican spices simmer together in one pot for a cozy, weeknight-friendly soup. Fresh lime and cilantro add a zesty finish.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 1.25 lb lean ground beef
  • 1.25 cup chopped yellow onion
  • 1 cup diced red bell pepper
  • 1 tbsp minced jalapeño seeded for less heat
  • 2 tsp minced garlic
  • 1.5 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1.25 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 0.75 cup long-grain white rice, rinsed
  • 6 cup low-sodium beef broth
  • 15 oz canned diced tomatoes with green chiles, undrained
  • 8 oz tomato sauce
  • 15 oz canned black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 tbsp fresh lime juice
  • 0.25 cup chopped fresh cilantro plus extra for serving
  • 0.5 cup shredded Monterey Jack or cheddar for topping
  • 0.5 cup diced avocado optional garnish
  • 0.5 cup crushed tortilla chips for serving, optional

Instructions

Preparation Steps

  • Warm the olive oil in a large pot over medium-high heat.
  • Brown the ground beef, breaking it up as it cooks, 5 to 6 minutes. Drain excess fat if needed.
  • Stir in onion, bell pepper, and jalapeño. Cook until softened, about 4 to 5 minutes.
  • Add garlic, chili powder, cumin, oregano, paprika, salt, and pepper. Cook 30 seconds until fragrant.
  • Mix in the rice and toast it for 1 minute, stirring often.
  • Pour in broth, diced tomatoes with juices, tomato sauce, black beans, and corn. Stir to combine.
  • Bring to a boil. Reduce heat, cover, and simmer 18 to 20 minutes, stirring once, until rice is tender.
  • Stir in lime juice and cilantro. Taste and adjust salt or pepper as needed.
  • Ladle into bowls and top with cheese, crushed chips, and avocado if using. Serve hot.

Notes

For a spicier pot, add a minced chipotle in adobo with the spices. Swap ground turkey for the beef if you like; use brown rice and add 10–12 minutes simmer time. Leftovers keep well refrigerated for up to 4 days; thin with a splash of broth when reheating if needed.
This recipe is an original creation inspired by classic One-Pot Mexican Beef and Rice Soup flavors. All ingredient ratios and instructions are independently developed.