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Bowl of Mexican beef and rice soup garnished with cilantro and lime

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
Cook Time 50 minutes
Total Time 1 hour
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.