Mexican Beef and Rice Soup: 45-Minute Bold, Comforting One-Pot Dinner
A bold, comforting one-pot soup made with ground beef, rice, veggies, and Mexican spices in a rich tomato broth. Perfect for cozy dinners and hearty leftovers.
Ingredients
1 lb ground beef
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 carrot, chopped
1 bell pepper, diced
1 tbsp tomato paste
1 tbsp chili powder
1½ tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1 (15 oz) can diced tomatoes
6 cups beef broth
¾ cup uncooked white rice
Juice of 1 lime
Optional toppings: cilantro, avocado, cheese, tortilla chips
Instructions
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In a large pot, heat oil and brown ground beef. Drain excess fat.
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Add onion, garlic, and carrot. Sauté 4–5 minutes.
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Stir in tomato paste and all spices. Cook 1 minute.
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Add diced tomatoes, broth, and bell pepper. Bring to a boil.
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Add rice. Reduce heat, cover, and simmer 18–20 minutes.
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Stir in lime juice. Adjust seasoning.
Notes
Use fire-roasted tomatoes for smoky flavor. Stir occasionally to prevent sticking. Add more broth to thin if needed.