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Mexican Beef and Rice Soup – A Cozy, Hearty One-Pot Meal

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A hearty one-pot meal with tender beef, fluffy rice, and vegetables in a tomato-spiced broth — a comforting Mexican classic.

Ingredients

Scale

  • 1½ lbs beef stew meat (chuck or round), cubed

  • 1 cup long-grain white rice

  • 1 medium onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 1 (15 oz) can crushed tomatoes (or 2 cups fresh)

  • 6 cups beef broth (low sodium)

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 1 tsp dried oregano

  • 1 jalapeño, diced (optional)

  • 2 tbsp fresh cilantro, chopped

  • Juice of 1 lime

  • 1 tbsp olive oil

  • 2 bay leaves

  • Salt and pepper, to taste

Instructions

  • Heat oil in a large pot. Sear beef until browned; remove and set aside.

  • Sauté onion, carrots, and celery for 5–7 minutes. Add garlic and cook 30 seconds.

  • Deglaze with a splash of broth, scraping up browned bits.

  • Stir in tomatoes, cumin, chili powder, oregano, and bay leaves.

  • Return beef to the pot, add remaining broth. Simmer covered 45–60 minutes until beef is tender.

  • Add rice and cook uncovered 15–20 minutes until rice is done.

  • Stir in cilantro and lime juice. Remove bay leaves. Serve hot.

Notes

  • For spicier soup, include jalapeño with seeds.

  • Store up to 4 days in fridge or freeze before adding rice.

  • Serve with tortillas, avocado, or cheese toppings.

Find it online: https://feasttrove.com/mexican-beef-and-rice-soup-a-cozy-hearty-one-pot-meal/