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A delectable bowl of Mexican Beef and Rice Soup, featuring tender beef, aromatic spices, and hearty rice in a flavorful broth.

Best Mexican Beef and Rice Soup

This authentic Mexican Beef and Rice Soup is a delicious and comforting dish that combines tender beef, fragrant rice, and a medley of aromatic vegetables in a rich, flavorful broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup long-grain white rice
  • 6 cups beef broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Chopped cilantro for garnish optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large pot or Dutch oven, brown the beef over medium-high heat until no longer pink, about 5-7 minutes.
  2. Add the onion and garlic to the pot and sauté until fragrant, about 2-3 minutes.
  3. Stir in the carrots, celery, and rice, and cook for an additional 2-3 minutes.
  4. Pour in the beef broth, diced tomatoes, cumin, chili powder, and oregano. Season with salt and pepper to taste.
  5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender.
  6. Serve hot, garnished with chopped cilantro, if desired.

Notes

For a richer flavor, you can use a combination of beef and chicken broth. To add more heat, increase the amount of chili powder or add a diced jalapeño. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.