Description
Hearty one-pot soup with ground beef, rice, and Mexican spices – a comforting family meal
Ingredients
Scale
- 1 pound ground beef (80/20 lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 cup long-grain white rice, uncooked
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chiles
- 1 packet (1 oz) taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 cup frozen corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Heat olive oil in a large Dutch oven over medium-high heat. Brown ground beef, breaking it up with a wooden spoon, 6-8 minutes.
- 2. Add onion and bell pepper, cook 4-5 minutes until softened. Add garlic, cook 30 seconds.
- 3. Sprinkle in taco seasoning, cumin, paprika, oregano, and cayenne. Stir for 1 minute to toast spices.
- 4. Pour in beef broth, scraping up browned bits. Add tomatoes, green chiles, and rice. Stir to combine.
- 5. Bring to a boil, reduce heat to medium-low. Simmer partially covered 15-18 minutes, stirring occasionally.
- 6. Add corn and black beans, cook 5-7 minutes more until heated through.
- 7. Remove from heat, stir in lime juice and cilantro. Let rest 2-3 minutes before serving.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Add extra broth when reheating as rice absorbs liquid.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 6g
- Sodium: 890mg
- Fat: 12g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 24g