Mexican Beef and Rice Soup
Recipe: #8139
February 20, 2013
Categories: Mexican, One-Pot Meal, Low Calorie, No Eggs, Canned Tomatoes, Beef Dinner, Mexican Dinner, more
"I found this recipe in Company's Coming Greatest Hits Mexican by Jean Pare. I've tweaked it a bit to suit my family's preferences. This recipe makes about 8 cups of soup."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (372.6 g)
- Calories 361.7
- Total Fat - 17.7 g
- Saturated Fat - 5.8 g
- Cholesterol - 103.7 mg
- Sodium - 702 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 0.7 g
- Sugars - 0.8 g
- Protein - 33.4 g
- Calcium - 31.2 mg
- Iron - 3.7 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large pot or Dutch oven, brown ground beef in oil (I usually omit the oil if using a non-stick pan).
Step 2
Add garlic and onion; saute until onion is soft.
Step 3
Add all remaining ingredients except cilantro.
Step 4
Bring to a boil, reduce heat, cover tightly and simmer for 20 minutes.
Step 5
Stir in cilantro and serve.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier soup, you can add more crushed chilies or chili powder.
- If you want a heartier soup, you can add a can of black beans or kidney beans.
- Ground turkey instead of ground beef - This substitution is beneficial for those who are looking for a leaner option. Ground turkey is lower in fat and calories than ground beef, making it a healthier alternative.
- Brown rice instead of white rice - This substitution is beneficial for those looking for a more nutritious option. Brown rice is higher in fiber and contains more vitamins and minerals than white rice.
Vegetarian Mexican Rice Soup Replace the ground beef with 1 cup of cooked black beans, 1 cup of cooked pinto beans, and 1 cup of cooked kidney beans. Omit the vegetable oil and reduce the amount of water to 4 cups. Simmer for 15 minutes instead of 20 minutes.
Vegetarian Rice and Bean Soup Replace the ground beef with 1 cup of cooked quinoa, 1 cup of cooked black beans, 1 cup of cooked pinto beans, and 1 cup of cooked kidney beans. Omit the vegetable oil and reduce the amount of water to 4 cups. Add 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Simmer for 15 minutes instead of 20 minutes.
Mexican Grilled Corn: Grilled corn is a classic Mexican side dish that pairs perfectly with this Mexican Beef and Rice Soup. The smoky, charred flavor of the corn is a great contrast to the hearty soup, and the combination of flavors is sure to be a hit with the whole family!
Spicy Guacamole: Spicy guacamole is the perfect accompaniment to this Mexican Beef and Rice Soup. The creamy, rich guacamole provides a cool contrast to the spicy soup, and the heat from the guacamole is a great complement to the flavors of the soup. Plus, it's a great way to add a bit of extra flavor and nutrition to the meal!
FAQ
Q: How much soup does this recipe make?
A: This recipe makes about 8 cups of soup.
Q: What ingredients are needed for this recipe?
A: This recipe requires onion, garlic, carrots, celery, vegetable broth, potatoes, bay leaves, thyme, oregano, salt, pepper, and parsley.
1 Reviews
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Fun facts:
The use of chili powder in Mexican cuisine dates back to the Aztecs, who used it to spice up their food. The Aztecs believed that chili powder had healing properties and used it to treat a wide range of ailments.
The classic Mexican dish "Chiles en Nogada" was created by nuns in the city of Puebla in 1821 to celebrate Mexico's independence from Spain. The dish is made with beef, rice, and a special sauce made with pomegranate, walnuts, and spices.