The Ultimate OnePot Beefy Mexican Rice Soup

Beefy Mexican Fiesta Rice Soup

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Preparation time:15 Mins

Cooking time:35 Mins

Servings:6 servings

Ingredients:

• 1 Tbsp Olive Oil or neutral cooking oil
• 1 lb Lean Ground Beef (85% lean or better)
• 1 medium Yellow Onion, finely diced
• 1 medium Red Bell Pepper, diced
• 4 cloves Garlic, minced
• 1 (6 oz) can Tomato Paste
• 2 tsp Ground Cumin
• 1 Tbsp Chili Powder (Ancho or standard mild)
• 1 tsp Dried Mexican Oregano
• ½ tsp Smoked Paprika
• 1 tsp Kosher Salt
• ½ tsp Black Pepper, freshly ground
• 1 (14.5 oz) can Fire-Roasted Diced Tomatoes, undrained
• 6 cups Low-Sodium Beef Stock
• ¾ cup Long-Grain White Rice, rinsed thoroughly
• 1 small Jalapeño, finely minced (optional)
• 1 Tbsp Fresh Lime Juice
• For Garnish: Fresh Coriander (Cilantro), diced Avocado, Sour Cream or Greek Yoghurt, Tortilla Chips

Instructions:

• Heat oil in a Dutch oven over medium-high heat. Add the ground beef and break it up. Cook until thoroughly browned, about 6–8 minutes. Drain off any excess fat.
• Reduce heat to medium. Add the diced onion and bell pepper. Sauté for 5 minutes until softened. Add the minced garlic and jalapeño (if using), and cook for 1 minute until fragrant.
• Stir in the tomato paste, cooking it for 2 minutes to deepen its flavor. Sprinkle in the cumin, chili powder, oregano, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, until the spices are intensely fragrant (blooming).
• Pour in a small amount of beef stock and scrape up any browned bits from the bottom of the pot (deglazing). Stir in the diced tomatoes and the remaining beef stock. Bring the mixture to a rolling boil.
• Reduce the heat immediately to a low simmer. Cover the pot and let the flavors meld for 10 minutes.
• Stir in the thoroughly rinsed long-grain white rice. Cover the pot again and simmer for 15–18 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
• Turn off the heat. Stir in the fresh lime juice. Taste the soup and adjust the salt and pepper as needed. Let the soup rest, covered, for 5 minutes before serving.
• Ladle the soup into bowls. Top generously with fresh coriander, diced avocado, a dollop of sour cream or yoghurt, and crunchy tortilla chips.

Nutrition Facts

Calories:1912 kcal

Protein:18.1 g

Fat:30.4 g

Carbs:77.1 g

Fiber:36.5 g

Sugar:0.0 g

Sodium:732 mg

Recipe Info

Category:Main Course

Cuisine:Mexican

Beyond the Broth: Why This Hearty One-Pot Meal Stands Apart

When the craving strikes for deep, savoury comfort but you need a dinner solution that won't tie you to the kitchen for hours, turn to this magnificent Beefy Mexican Rice Soup . Unlike thin, watery broths that leave you wanting more, this recipe is a complete, satisfying meal, designed to fill you up with bold, layered flavour. It’s dense, rich, and truly earns its place among the Best Beef Recipes for weeknights, transforming simple ingredients into a deeply soulful experience that far surpasses its humble origins.

A Tex-Mex Take on Weeknight Comfort Food

This isn't merely a soup; it's a vibrant, robust dish that captures the spirit of a hearty Tex-Mex classic. Imagine the best components of a chilli, a rich stew, and perfectly seasoned Mexican rice, all merged into one steaming bowl. The combination of ground beef, diced tomatoes, and aromatic spices creates a complexity often missing from typical Mexican Soup Recipes . This unique preparation ensures every bite of our mexican beef rice soup is packed with tender beef, perfectly cooked rice, and a delightful spicy kick. It’s the ultimate edible hug—a guaranteed hit for cold evenings or busy family dinners.

The Secret to Maximum Flavor: Why Browning the Beef Matters

The foundation of any great stew or soup is a maximized flavour base, and for this recipe, that starts with the beef. We don't just cook the meat; we sear it until thoroughly browned. This crucial step, which should be done over medium-high heat, encourages the Maillard reaction, developing hundreds of complex flavour compounds. After the beef is cooked, we drain the excess fat—a step often missed—which prevents the resulting soup from becoming greasy. The small amount of residual fat remaining is then used to "bloom" the spices and sauté the tomato paste, drawing out their essential oils and deep, earthy notes (like cumin and smoked paprika) before the liquid is ever added. This technique ensures a deeply savoury, almost smoky foundation for the entire Beefy Mexican Rice Soup .

Speedy Supper Status: Ready in Under an Hour

For those who live by the weeknight clock, the total preparation and cooking time for this dish clocks in at just 45 to 50 minutes, securing its spot as a truly Quick And Easy Soup . Much of that time is hands-off simmering. The active preparation involves basic chopping of the onion and pepper (about 15 minutes), and the final simmer requires only about 30– 35 minutes, perfectly timed for the rice to absorb the liquid and achieve a comforting, stew-like consistency. This fast turnaround makes it an ideal choice for a satisfying dinner without compromising on scratch-made quality.

Sourcing Your Fiesta: Essential Components for Authentic Flavor

Achieving the perfect bowl of soup with mexican rice relies on selecting the right core ingredients and having the necessary tools at hand.

Choosing the Right Cut of Ground Beef and Rice Grain

For the best texture and flavour balance, we recommend using lean ground beef, specifically 85% lean or better. This allows you to retain flavour from the initial browning process while minimizing the amount of fat you need to drain, resulting in a cleaner-tasting soup. Regarding the rice, long-grain white rice is essential here. Its structure holds up well during the required 15–18 minute simmer. Critically, remember to rinse the rice thoroughly before use. Rinsing removes excess starch, which is the main culprit behind a sticky, gluey soup base, ensuring your final product remains hearty and satisfying, not thick and pasty.

The Flavor Base: Aromatics and Spice Blend Checklist

The bold, authentic taste of this recipe comes from a powerhouse combination of aromatics and the spice blend. Start with finely diced yellow onion and red bell pepper, sautéed until softened to provide sweetness and depth. The Mexican Soup seasoning then layers on intensity: chili powder (ancho works wonderfully for depth), earthy ground cumin, and dried Mexican oregano, which offers a unique floral, slightly minty note different from traditional European oregano. Finally, don't underestimate the role of tomato paste. Cooking the paste down for a couple of minutes before adding the liquid caramelizes its sugars, removing any metallic tang and deepening the overall richness of the broth.

Kitchen Toolkit: Equipment for Soup Success

Because this is a one-pot meal, the right vessel is key. A large Dutch oven or a heavy-bottomed stock pot (at least 5-quart capacity) is ideal. The heavy base distributes heat evenly, preventing the rice from sticking or scorching during the critical simmering stage. You'll also need standard measuring cups, a sharp knife for chopping, and a reliable heat-proof spoon for scraping up the flavourful "fond" (the browned bits) from the bottom of the pot when deglazing.

Don't Forget the Fixings (Toppings and Garnishes)

The final presentation and textural contrast truly elevate this robust dish. Once the Beefy Mexican Rice Soup is ready, a selection of fresh, cool garnishes is non-negotiable. Ensure you have fresh coriander (cilantro) for herbaceous brightness, creamy, diced avocado for richness, a dollop of sour cream or Greek yoghurt to cool the spice, and, most importantly, crunchy tortilla strips or crushed chips to provide that necessary textural counterpoint to the smooth rice and tender beef. A dash of lime juice right before serving also brightens all the surrounding flavours.

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Mastering the Simmer: Step-by-Step Cooking Flow

Successfully preparing this dish hinges on timing and attention during the three main phases of cooking.

Phase 1: Building the Savory Foundation (Sautéing and Searing)

Begin by heating your oil in the heavy pot over medium-high heat. Add the lean ground beef and focus on breaking it up quickly while achieving a good, deep brown crust. Once browned, drain the excess fat to keep the soup clean. Reduce the heat to medium and add the diced onion and red bell pepper, softening them for about five minutes. Then, stir in the minced garlic and the optional jalapeño, cooking just until fragrant—about 60 seconds. Finally, push the vegetables aside, stir the tomato paste into the residual oil for two minutes, then sprinkle over the entire spice blend (cumin, chili powder, oregano, paprika, salt, and pepper). Toasting these spices for one minute unlocks their maximum flavour potential before the liquid is introduced.

Phase 2: Integrating the Rice and Liquid Base

After the spices have bloomed, it's time to build the broth. Pour in a small amount of the beef stock first to deglaze the pot, vigorously scraping up all the savoury browned bits from the bottom. This prevents sticking later and integrates flavour. Add the fire-roasted diced tomatoes (undrained) and the remainder of the beef stock. Bring the entire mixture to a rolling boil, then immediately reduce the heat to a low simmer. Cover the pot and let the flavours marry for 10 minutes. At this point, stir in the thoroughly rinsed long-grain white rice.

Phase 3: The Critical Simmer: Achieving Perfect Grain Texture

Once the rice is added, the cooking shifts focus entirely to texture. Cover the pot again and maintain a low, gentle simmer for 15 to 18 minutes. It is vital to check the rice at the 15-minute mark; it should be tender but not mushy, and the soup should have thickened into a luscious, stew-like consistency as the rice absorbs the liquid. Stirring occasionally is necessary to ensure the rice on the bottom doesn't stick and burn.

Phase 4: Finishing Touches and Serving Suggestions

After the rice is fully cooked, turn off the heat and stir in the fresh lime juice. Give the soup a final taste, adjusting the salt and pepper to ensure the seasoning is vibrant—lime juice often demands a little extra salt. Allow the mexican beef rice soup to rest, covered, for five minutes. This rest period allows the rice kernels to finish swelling and ensures the final texture is perfect. Ladle the hot soup into bowls and garnish lavishly with the fresh cilantro, creamy avocado, and crunchy elements. Serving alongside warm cornbread provides a satisfying contrast of texture and flavour.

Elevating Your Bowl: Expert Tips and Adaptations for Beefy Mexican Rice Soup

Even the most straightforward recipes benefit from expert insight and flexibility.

Making This Beefy Mexican Rice Soup Ahead of Time

This recipe is excellent for meal preparation, but with one caveat: rice absorbs liquid continuously. To prep this soup in advance without sacrificing texture, complete Phases 1, 2, and 3 (the initial 10-minute simmer before adding the rice). Cool the broth and beef base completely and store it in the refrigerator. When you are ready to serve, bring the base back to a simmer on the stovetop, check the liquid level (you may need to add an extra half cup of stock), and then proceed with Phase 4, adding the rinsed rice and cooking until tender.

Simple Variations: Vegetarian or Chicken Swaps

The versatility of this dish makes it easy to adapt. If you are looking for alternatives to our Best Beef Recipes , shredded rotisserie chicken or pork make fantastic substitutes; simply skip the browning step and stir the pre-cooked meat in during Phase 3 to warm through. For a hearty vegetarian option, replace the beef with two cans of rinsed black beans and a cup of diced mushrooms. You can also successfully adapt this into a Best Instant Pot Recipe by completing the browning steps (Phase 1) on the sauté function, adding all liquid and ingredients (including the rinsed rice), sealing the pot, and pressure cooking on High for 6 minutes, followed by a 10-minute natural release.

Storage Secrets: Refrigeration and Freezing Guidelines

Due to the starch content, the soup will thicken considerably as it cools and rests in the refrigerator. Store leftovers in an airtight container for up to 4 days. When reheating, add a splash of extra beef stock or water to restore the desired consistency. While you can freeze this soup with mexican rice , be aware that freezing and thawing often changes the texture of the rice, making it slightly softer or mushier. Freeze cooled portions in freezer-safe bags for up to 3 months.

Quick Fixes for Common Soup Mistakes

If your soup is too thick after simmering, simply stir in ½ cup of extra beef stock until the desired consistency is reached. If, conversely, you find the soup is too thin but the rice is cooked, leave the pot uncovered, increase the heat slightly, and simmer gently for an extra 5– 10 minutes, allowing some of the excess liquid to evaporate. Always adjust seasoning after making any consistency fixes.

Decoding the Macros: Nutritional Overview

This robust and satisfying meal is surprisingly lean, provided you use the recommended 85% or leaner ground beef. It provides a substantial amount of protein (30–35 grams per serving without toppings) and fibre, making it an excellent, macro-friendly choice. Using low-sodium beef stock helps manage sodium content, resulting in a nutrient-dense and fulfilling bowl of Mexican Soup .