Mexican Beef and Rice Soup

why make this recipe

This Mexican Beef and Rice Soup fills you up and warms you fast. It uses simple ingredients you likely have at home. The soup gives rich beef flavor and tender rice in a light broth. For site details, see our recipe terms and conditions.

introduction

This soup is easy and hearty. It cooks in one pot and makes good leftovers. You can change spice levels to your taste. For more site info, read the recipe terms and conditions.

how to make Mexican Beef and Rice Soup

Brown the beef, then add vegetables and spices. Let the soup simmer so flavors mix. Add rice near the end so it cooks but does not get too soft. If you need more guidance, check the recipe terms and conditions for notes about cooking times. Follow the full Directions section below for step by step work.

Ingredients :

• 1 pound beef (chuck or brisket), cut into cubes
• 1 cup rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 carrots, diced
• 1 can diced tomatoes
• 6 cups beef broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions :

1. In a large pot, brown the beef cubes over medium heat.
2. Add the onion and garlic, cooking until softened.
3. Stir in the bell pepper and carrots, cooking for a few more minutes.
4. Add the diced tomatoes, beef broth, cumin, chili powder, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for about 30 minutes.
6. Add the rice and continue to simmer until the rice is cooked, about 20 minutes.
7. Garnish with fresh cilantro before serving.

how to serve Mexican Beef and Rice Soup

Serve hot in bowls. Add extra cilantro on top. A squeeze of lime works well. You can also serve with warm tortillas or crusty bread. For serving tips and precautions, see the recipe terms and conditions.

how to store Mexican Beef and Rice Soup

Cool the soup to room temperature before storing. Put it in airtight containers. Keep in the fridge for 3 to 4 days. To freeze, use freezer-safe containers for up to 3 months. Reheat on the stove until hot and bubbling. Read the recipe terms and conditions for general food safety notes.

tips to make Mexican Beef and Rice Soup

• Brown the beef well for better flavor.
• Use beef chuck or brisket for tender meat.
• Add rice near the end to avoid mushy grains.
• Taste and adjust salt and spices before serving.

variation (if any)

• Make it spicier with extra chili powder or chopped jalapeño.
• Add corn or black beans for more texture.
• Use brown rice, but cook longer or pre-cook the rice first.

FAQs

Q: Can I use ground beef instead of cubes?
A: Yes. Brown ground beef and reduce simmer time. Rice can cook the same.

Q: Can I make this in a slow cooker?
A: Yes. Brown beef first, then add all ingredients and cook on low 6–8 hours. Add rice in the last hour.

Q: Can I use chicken instead of beef?
A: Yes. Use boneless chicken pieces and reduce simmer time until chicken is cooked through.

Q: Is this soup gluten free?
A: The recipe is naturally gluten free if you use gluten-free broth and canned tomatoes.

Conclusion

This Mexican Beef and Rice Soup is simple, filling, and easy to change. For a traditional version and more ideas, see Beef & Rice Soup (Caldo de Arroz Con Carne) – La Piña en la Cocina.

Mexican Beef and Rice Soup

A hearty and easy one-pot Mexican Beef and Rice Soup filled with rich beef flavor and tender rice in a light broth.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound beef (chuck or brisket), cut into cubes Use well-browned beef for better flavor.
• 1 cup rice Add near the end to avoid mushy grains.
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, chopped
• 2 medium carrots, diced
• 1 can diced tomatoes
• 6 cups beef broth Use gluten-free broth if needed.
• 1 teaspoon cumin
• 1 teaspoon chili powder Add more for spice.
• to taste none salt and pepper Taste and adjust before serving.
• as needed none Fresh cilantro for garnish A squeeze of lime enhances the flavor.

Method

 

Preparation

1. In a large pot, brown the beef cubes over medium heat.
2. Add the onion and garlic, cooking until softened.
3. Stir in the bell pepper and carrots, cooking for a few more minutes.

Cooking

1. Add the diced tomatoes, beef broth, cumin, chili powder, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for about 30 minutes.
3. Add the rice and continue to simmer until the rice is cooked, about 20 minutes.

Serving

1. Serve hot in bowls, adding extra cilantro on top. A squeeze of lime works well.
2. You can also serve with warm tortillas or crusty bread.

Notes

Cool the soup to room temperature before storing. Store in airtight containers for 3 to 4 days in the fridge, or freeze for up to 3 months.