Description
A hearty, comforting soup with tender beef, fluffy rice, beans, and corn simmered in a tomato-based broth, finished with fresh cilantro and lime for vibrant flavor.
Ingredients
1 lb ground beef or beef stew meat (cubed)
1 cup uncooked white rice (or brown rice)
1 can (14.5 oz) diced tomatoes
4 cups beef broth or stock
1 cup corn kernels (fresh or frozen)
1 can (15 oz) black beans, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
2 tbsp taco seasoning
1 tsp cumin
1 tsp chili powder
Salt and pepper, to taste
2 tbsp olive oil (for browning)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Optional toppings: shredded cheese, sour cream, jalapeños, avocado
Instructions
Dice the onion and mince the garlic. Rinse rice if needed.
Heat olive oil in a large pot over medium-high heat. Brown the beef until caramelized. Drain excess fat if necessary.
Add onion and garlic, sauté until fragrant and softened.
Stir in taco seasoning, cumin, and chili powder. Mix well to coat the beef.
Pour in beef broth and diced tomatoes. Bring to a simmer.
Add rice, corn, and black beans. Reduce heat, cover, and cook until rice is tender (20–25 minutes for white rice or 40+ for brown). Stir occasionally.
Taste and adjust salt and pepper. Squeeze in fresh lime juice.
Serve hot, topped with chopped cilantro and your favorite garnishes.
Notes
For meal prep or freezing, cook and store the rice separately to prevent mushiness.
Adjust spice level by adding or reducing chili powder or fresh jalapeños.
Brown rice adds a nuttier flavor but requires more liquid and cooking time.
Substitute ground turkey or chicken for a leaner version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican