Mexican Beef and Rice Soup
Created by Dreamer_in_Ontario on February 20, 2013
- Servings: 7
- Prep Time: 15m
- Cook Time: 40m
- Recipe #8139
Ingredients
- 1 pound lean ground beef
- 2 teaspoons vegetable oil
- 1 clove garlic, minced
- 1/4 cup onion, finely chopped
- 2 tablespoons sweet basil, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed chilies, optional if you want a milder flavor
- 1/2 teaspoon salt
- 1/8 teaspoon pepper, freshly ground
- 5 cups water
- 1 (14 ounce) can diced Mexican-style tomatoes
- 1/2 cup long grain white rice, uncooked
- 1/4 teaspoon chili powder
- Hot pepper sauce, to taste
- 2 tablespoons fresh cilantro, chopped
How to Make
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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).
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Step 2: Add garlic and onion; saute until onion is soft.
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Step 3: Add all remaining ingredients except cilantro.
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Step 4: Bring to a boil, reduce heat, cover tightly and simmer for 20 minutes.
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Step 5: Stir in cilantro and serve.
Nutritional Facts
- 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