Mexican Beef and Rice Soup is a comforting bowl full of rich, hearty flavors. This soup brings together tender ground beef, fluffy rice, and a mix of spices that add just the right kick of warmth without being too spicy. It’s like a warm hug in a bowl, perfect for cozy dinners or when you’re craving something homemade and filling.
I love making this soup because it’s so simple but feels special. The combination of ground beef and rice makes it really satisfying, and the spices give it a nice little zing that keeps everyone wanting more. I usually add a squeeze of fresh lime and some chopped cilantro on top to brighten it up—it’s a small touch that makes a big difference.
My favorite way to enjoy this soup is with a side of warm tortillas or some crunchy tortilla chips for dipping. It’s also great with a little sprinkle of shredded cheese or a dollop of sour cream if you want to make it extra cozy. This soup always brings back good memories of family meals where everyone gathers around to enjoy something tasty and homemade together.
Key Ingredients & Substitutions
Ground Beef: This gives the soup its rich, hearty base. Use lean beef to reduce fat, or swap for ground turkey or chicken for a lighter option.
Rice: White long grain rice cooks well in soup. Brown rice can be used but will take longer to cook and needs more liquid.
Black Beans & Corn: These add texture and natural sweetness. Use canned for convenience or fresh/frozen if you prefer. Pinto beans work as an alternative.
Spices (Cumin, Chili Powder, Paprika, Oregano): These give the classic Mexican flavor. Adjust chili powder for milder or bolder heat. Smoked paprika adds a lovely smoky note.
Cilantro & Lime: Fresh cilantro adds brightness, and lime juice lifts flavors at the end. Replace cilantro with parsley if you don’t like its taste.
How Do I Cook the Rice Perfectly Without Making It Mushy?
Rice can get mushy if overcooked in soup. To avoid this, rinse rice well before cooking to remove excess starch. Add it once the beef and aromatics are ready, stirring it in before adding liquids.
Cook the soup covered over low heat without stirring too much, which helps keep the rice grains intact. Check rice for doneness around 20 minutes and add extra broth if the soup thickens too much.
For a quick fix, cook the rice separately and add to bowls before ladling the soup on top so the texture stays perfect!
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it holds everything and cooks evenly.
- Measuring cups and spoons – makes it easy to get the right amount of each ingredient.
- Cutting board and knife – helpful for chopping the onion and garlic quickly and safely.
- Soup spoon or ladle – perfect for serving the soup in bowls easily.
- Can opener – needed to open the canned beans and tomatoes.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner soup. It cooks just as well and tastes great.
- Add chopped bell peppers or zucchini to increase veggies and color.
- Stir in a splash of hot sauce or cayenne pepper if you like extra spice.
- Top with shredded cheese or sliced avocado for added richness and texture.
Mexican Beef and Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup long grain white rice, rinsed
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
Spices & Herbs:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
For Garnish:
- 1/2 cup sour cream
- Optional: lime wedges for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25 minutes to cook, so about 35 minutes total. You’ll be browning beef, cooking the rice in broth, and letting all those delicious flavors mingle together.
Step-by-Step Instructions:
1. Brown the Beef:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned. Drain any extra fat if needed.
2. Sauté Onion and Garlic:
Add the chopped onion and minced garlic to the beef. Cook together for about 3–4 minutes until the onion turns soft and see-through.
3. Combine Soup Ingredients and Cook:
Stir in the rinsed rice, diced tomatoes (with their juice), beef broth, black beans, corn, and spices (cumin, chili powder, paprika, oregano, salt, pepper). Bring the pot to a boil.
Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20–25 minutes, or until the rice is tender and the soup thickens a bit.
4. Finish with Cilantro and Serve:
Mix in the chopped fresh cilantro. Taste the soup and add more salt or pepper if needed.
Ladle the soup into bowls, add a spoonful of sour cream on top, and sprinkle with extra cilantro. Serve with lime wedges if you like a fresh, zesty kick!
Can I Use Frozen Corn or Beans Instead of Canned?
Absolutely! Frozen corn and beans work well. Just make sure to thaw them before adding to the soup, or add a few extra minutes to the cooking time if adding frozen directly.
Can I Make This Soup Ahead of Time?
Yes! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
How Can I Make This Soup Spicier?
To add heat, increase the chili powder or add a pinch of cayenne pepper. Fresh diced jalapeños or a few dashes of hot sauce also work great.
Can I Freeze Mexican Beef and Rice Soup?
You can freeze it, but rice may become a little mushy after thawing. For best texture, cook the rice separately and freeze the soup base; add freshly cooked rice when reheating.