Ground beef, rice, beans, corn, and tomatoes come together in this hearty, flavor-packed One-Pot Mexican Beef and Rice Soup that feels like a Tex-Mex hug in a bowl.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Here’s the truth: this One-Pot Mexican Beef and Rice Soup was born out of pure desperation. You know those nights when you think you’re organized and then—bam—you realize the tortillas you were banking on are gone? That was me. I’d promised burritos, but what I actually had was beef, beans, rice, corn, and a stack of cans staring at me like, “Well? Figure it out.”
So I did. I tossed everything in a pot, gave it a little spice love, and waited for disaster… but instead, I got this cozy, hearty soup that tasted like a burrito had been reimagined by someone who secretly loves soup season as much as taco Tuesday. My husband went back for seconds before I even sat down, and the kids? They were dunking bread in it like it was the best thing since pizza night. I remember thinking, okay, maybe forgetting the tortillas wasn’t such a disaster after all.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This One-Pot Mexican Beef and Rice Soup Recipe?
This soup is kind of like comfort food’s extroverted cousin—it’s bold, full of flavor, and just a little bit spicy. You get the smoky chili powder, sweet pops of corn, creamy beans, and rice that makes it hearty enough to fill even the hungriest person at the table. And the fact that it’s all done in one pot? That’s the kind of weeknight magic that deserves applause.
It’s also one of those dishes that doesn’t feel stuck in one season. Cold winter night? Perfect. Summer evening after a barbecue? Still works, especially with fresh corn. I don’t know about you, but I love a meal that doesn’t lock me into a “soup season only” contract.
Ingredient Notes:
Let me run through a few key players in this One-Pot Mexican Beef and Rice Soup, because they’re not just filler—they’re what make this recipe shine:
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Ground beef: I use lean ground beef so it’s hearty but not greasy. Though between you and me, I’ve definitely made it with whatever I had on hand, and it always works out.
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Onion + garlic: The holy duo of starting anything delicious. I once tried skipping garlic to save time—big mistake. Never again.
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Chili powder, smoked paprika, oregano: The Tex-Mex trio that makes this soup feel like it’s got personality. Not just heat, but warmth and depth.
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Fire-roasted corn: I’ll die on this hill—it has to be roasted. That slight char gives the soup this smoky sweetness that fresh corn just can’t.
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Beans: Pinto beans are my go-to, but I’ve swapped them with black beans when that’s all I had. It changes the vibe slightly but still tastes amazing.
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Rice: Jasmine or basmati stay tender without getting soggy. I learned the hard way that short-grain rice basically turns the soup into risotto. Not the worst thing, but not what I was going for.
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Red wine vinegar: Sounds extra, but it brightens everything up at the end. Think of it as the high note in a good song—you’d miss it if it wasn’t there.
How To Make One-Pot Mexican Beef and Rice Soup?
Cooking One-Pot Mexican Beef and Rice Soup isn’t hard. It’s more like layering flavors until you’ve got something worth bragging about.
Step 1: Brown the beef and veggies
Start with beef, onion, and garlic in a big pot. Cook until the beef’s no longer pink and the onions are soft. Drain off the extra grease because nobody likes oily soup.
Step 2: Spice it up
Sprinkle in chili powder, paprika, and oregano. Stir well so everything’s coated. This is the point where the kitchen starts smelling so good that someone will inevitably wander in asking, “Is it ready yet?” (Spoiler: it’s not, but you’re getting close.)
Step 3: Build the soup
Add broth, corn, beans, crushed tomatoes, tomato paste, vinegar, salt, and uncooked rice. Stir. It’ll look a little watery at first, but trust me—the rice is about to drink it all in.
Step 4: Simmer and wait
Bring it to a boil, cover, and let it simmer for 25–30 minutes. Stir once in a while to make sure nothing sticks. This is your cue to sit down, scroll Instagram, or pretend you’re “supervising dinner.”
Step 5: Finish strong
Once the rice is tender, stir in fresh parsley or cilantro. Taste, adjust seasoning, maybe even add a squeeze of lime if you’re feeling fancy. Ladle it into bowls, top it however you like, and enjoy.
Want To Save This Recipe?
Storage Options:
Leftovers? Oh, they’re even better. Keep it in the fridge up to 4 days. The rice does keep soaking up liquid, so you may need to add broth or water when reheating. Freezer option? Totally. Up to 3 months. But here’s a tip I learned after freezing a batch: if you know you’ll freeze it, cook the rice separately and add it fresh when reheating. That way you don’t get mushy rice.
Variations and Substitutions:
This Mexican beef and rice soup is forgiving, which makes it one of my favorite recipes. A few ways to switch it up:
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Swap ground beef for ground turkey or chicken if you’re keeping it lighter.
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Pinto beans not your thing? Go for black beans or even kidney beans.
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Want to add more veggies? Toss in zucchini, peppers, or spinach—no rules here.
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Spice fiend? Add jalapeños, cayenne, or hot sauce. Spice-shy? Just ease up on the chili powder.
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Not into rice? Try quinoa for a little protein kick or brown rice for a nuttier flavor.
What to Serve with One-Pot Mexican Beef and Rice Soup?
This soup is filling enough to stand alone, but if you’re like me and love a good sidekick, here are some winners:
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Warm tortillas or cornbread for dipping—mandatory, if you ask me.
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Avocado slices on top for creamy coolness.
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Shredded cheese and sour cream—because toppings make soup feel like a party.
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A simple green salad if you’re feeling like you should balance things out (I rarely am, but hey).
Frequently Asked Questions:
Can I make it in a slow cooker?
Yes! Brown the beef, onion, and garlic first, then add everything to the slow cooker. Cook on low for 6–7 hours, high for 3–4. Toss in the rice in the last hour.
Can I use cooked rice instead?
For sure. Just stir it in at the end so it doesn’t turn mushy.
How spicy is it?
Honestly, it’s got warmth, but it’s not blow-your-head-off spicy. More like a cozy kick. Want more heat? Add jalapeños or hot sauce. Less? Cut back the chili powder.
And that’s my love letter to One-Pot Mexican Beef and Rice Soup. It’s one of those recipes that feels like a happy accident turned into a weeknight staple. Try it, play with it, make it yours—and tell me if your family goes back for seconds before you even grab your own bowl.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
One-Pot Mexican Beef and Rice Soup
Ingredients
- 1 ½ pounds lean ground beef
- ½ cup yellow onion diced
- 2 garlic cloves finely minced
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 6 cups vegetable broth or low-sodium beef broth
- 1 ½ cups fire-roasted corn canned or charred fresh
- 1 can 15 oz pinto beans, rinsed and drained
- 1 can 15 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon sea salt or to taste
- ¾ cup jasmine or basmati rice
- 1 tablespoon chopped fresh parsley or cilantro
Instructions
Brown the Beef:
- Heat a drizzle of olive oil in a large pot over medium-high heat. Add ground beef, onion, and garlic. Cook until the beef is fully browned and the onions are softened. Drain excess grease.
Add the Spices:
- Sprinkle in chili powder, smoked paprika, and oregano. Stir thoroughly to coat the beef with the seasonings.
Build the Soup Base:
- Pour in the broth, corn, pinto beans, crushed tomatoes, tomato paste, red wine vinegar, salt, and uncooked rice. Stir to combine all ingredients evenly.
Simmer the Soup:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 25–30 minutes, or until the rice is cooked through and tender. Stir occasionally to prevent sticking.
Finish and Serve:
- Taste and adjust the seasoning as needed. Stir in fresh parsley or cilantro before serving. Ladle into bowls and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
