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A comforting bowl of Mexican Beef And Rice Soup is showcased as the featured image.

Mexican Beef and Rice Soup Ultimate

This Mexican Beef and Rice Soup recipe delivers an authentic, soul-warming flavor without hours of cooking. By browning the beef, blooming the spices, and balancing the acidity, you can achieve restaurant-quality results at home. This recipe uses chuck roast and simple ingredients for a flavorful and satisfying soup.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced optional
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper optional
  • 6 cups beef broth
  • 1 cup long-grain rice, rinsed
  • Salt and pepper to taste
  • Lime wedges, for serving
  • Optional toppings: shredded cheddar cheese
  • Optional toppings: sour cream
  • Optional toppings: cilantro
  • Optional toppings: avocado

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • Ladle
  • Stirring spoon

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper.
  2. Add the beef to the pot in batches and brown on all sides. Remove the beef and set aside.
  3. Add the onion, garlic, bell pepper, and jalapeño (if using) to the pot and cook until softened, about 5 minutes.
  4. Stir in the chili powder, cumin, oregano, and cayenne pepper (if using) and cook for 1 minute, until fragrant.
  5. Add the diced tomatoes and beef broth to the pot and bring to a boil.
  6. Return the beef to the pot. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender.
  7. Stir in the rice, black beans, and corn. Cover and simmer for 15-20 minutes, or until the rice is cooked through.
  8. Season with salt and pepper to taste.
  9. Serve hot with lime wedges and your favorite toppings.

Notes

For a richer flavor, use homemade beef broth. The soup can be stored in the refrigerator for up to 3 days. For a spicier soup, add more cayenne pepper or use a hotter variety of jalapeño. You can also add other vegetables, such as carrots, celery, or zucchini, to the soup. Rinsing the rice before adding it to the soup is crucial to prevent it from becoming sticky and gummy.