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
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Dice the onion and mince the garlic. Rinse rice if needed.
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Heat olive oil in a large pot over medium-high heat. Brown the beef until caramelized. Drain excess fat if necessary.
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Add onion and garlic, sauté until fragrant and softened.
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Stir in taco seasoning, cumin, and chili powder. Mix well to coat the beef.
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Pour in beef broth and diced tomatoes. Bring to a simmer.
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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.
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Taste and adjust salt and pepper. Squeeze in fresh lime juice.
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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