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Easy Mexican Beef and Rice Soup

This hearty and comforting Mexican Beef and Rice Soup is packed with tender beef, flavorful vegetables, and perfectly cooked rice in a rich, savory broth. It's a simple yet satisfying meal perfect for a cozy night in.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced optional
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 cups beef broth
  • 1 cup long-grain white rice, rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Fresh cilantro, for garnish
  • Lime wedges, for garnish
  • Avocado slices, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • knife
  • cutting board
  • measuring cups and spoons
  • Ladle

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
  2. Season the beef cubes generously with salt and pepper.
  3. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
  4. Add the onion, garlic, and jalapeño (if using) to the pot and cook until softened, about 5 minutes. Add the carrots and celery and cook for another 3 minutes.
  5. Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute, until fragrant.
  6. Add the diced tomatoes and Rotel, scraping up any browned bits from the bottom of the pot.
  7. Return the beef to the pot. Pour in the beef broth, making sure the beef is submerged.
  8. Bring to a simmer, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender.
  9. Stir in the rinsed rice. Cover and simmer for another 15-20 minutes, or until the rice is cooked through and the liquid has thickened slightly.
  10. Taste and adjust seasoning with salt and pepper as needed.
  11. Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, and avocado slices.

Notes

For a richer flavor, use homemade beef broth. You can also add other vegetables like corn or bell peppers. Store leftovers in an airtight container in the refrigerator for up to 3 days. For spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper.