One-Pot Mexican Beef and Rice Soup
A hearty One-Pot Mexican Beef and Rice Soup made with ground beef, rice, beans, corn, tomatoes, and spices simmered in a rich, tangy broth for a comforting meal.
8 Servings
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
To prepare this soup gluten-free, use certified gluten-free broth and ensure that the chili powder, smoked paprika, and other spices are labeled gluten-free. Replace the rice with a gluten-free alternative such as quinoa, if preferred.