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Mexican Beef and Rice Soup is a comforting and flavorful meal that brings together the rich taste of a deconstructed burrito into a hearty bowl. Perfect for chilly nights or when you're craving a Mexican-inspired dish, this soup is a favorite for its bold spices, tender rice, and vibrant toppings like cheddar cheese, cilantro, and a dollop of yogurt.
A Bowl of Mexican Comfort
I created this recipe when I was craving the flavors of a burrito but wanted something warmer and more comforting. The way all those Mexican spices blend with the rich beef broth while the rice soaks up all that amazing flavor is just incredible. Plus it's so satisfying to customize each bowl with different toppings making every serving unique.
What You'll Need
- Ground Beef: Choose lean ground beef for a hearty, meaty flavor. Ground turkey or chicken are lighter alternatives.
- Taco Seasoning: Use a homemade blend or store-bought for that classic Mexican spice profile.
- Tomato Purée: A thick, rich base that enhances the soup's texture and flavor.
- Beef Stock: Deepens the flavor; chicken stock works as a substitute if needed.
- Black Beans and Corn: Add texture, protein, and a touch of sweetness.
- Rice: Absorbs the flavorful broth and adds heartiness.
- Fresh Cilantro: Brightens the dish with a burst of freshness.
Let's Make It Together
- Step 1: Brown the Meat
- In a large soup pot or Dutch oven, cook ground beef, onion, and garlic over medium-high heat until browned and crumbled. Drain excess fat.
- Step 2: Add Seasonings
- Mix in taco seasoning, ensuring the beef is evenly coated with spices.
- Step 3: Build the Soup
- Add beef stock, tomato purée, diced tomatoes with juice, black beans, corn, lime juice, and uncooked rice. Stir to combine.
- Step 4: Simmer
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes or until rice is tender. Stir occasionally.
- Step 5: Garnish and Serve
- Stir in freshly chopped cilantro before serving. Top with cheddar cheese, yogurt, or your favorite Mexican-inspired toppings.
Making It Perfect
Through many pots of this soup I've learned some helpful tricks. Don't skip browning the meat properly those crispy bits add so much flavor to the broth. I like to add the rice uncooked so it can soak up all those amazing flavors while it cooks. And setting up a toppings bar with different cheeses sour cream and fresh cilantro lets everyone customize their bowl just how they like it.
Keeping It Fresh
This soup keeps beautifully in the fridge for several days and the flavors actually get better over time. When reheating I sometimes add a splash of broth since the rice tends to absorb liquid as it sits. I love making a big batch on Sunday and having it ready for quick lunches throughout the week each time trying different combinations of toppings to keep it exciting.
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Frequently Asked Questions
- → Can I make this soup in advance?
- Yes, you can make it ahead and store in the refrigerator. Note that the soup will thicken as it sits because the rice continues to absorb liquid. You may need to add more broth when reheating.
- → What can I use instead of ground beef?
- Ground turkey or chicken works well as a lighter alternative. You could also use plant-based ground meat substitute for a vegetarian version.
- → Can I freeze this soup?
- Yes, this soup freezes well for up to 3 months. The rice might be slightly softer when thawed, but the flavor remains delicious. Let it cool completely before freezing.
- → What toppings go well with this soup?
- Popular toppings include shredded cheese, sour cream, fresh cilantro, lime wedges, diced avocado, and crushed tortilla chips. You can customize based on your preferences.
- → Can I use different beans?
- Yes, you can substitute black beans with pinto beans, kidney beans, or a mix of your favorite beans. Just make sure to rinse and drain them before adding to the soup.