Ingredients
Equipment
Method
Brown the beef
- Heat a large pot over medium-high heat and brown the ground beef with the diced onion. Drain excess fat, then add the minced garlic and cook for 30 seconds, stirring, until fragrant.
Build the soup base
- Stir in the diced tomatoes, Rotel tomatoes, diced green chiles, frozen corn, cumin, chili powder, salt, and pepper. Cook and stir for 1–2 minutes to combine flavors, keeping the mixture bubbling.
- Pour in the beef broth and bring the soup to a boil. Once boiling, reduce the heat as needed so it stays at a steady simmer.
Cook the rice
- Add the long-grain white rice, then reduce heat to medium, cover, and cook for 18–20 minutes until the rice is cooked and tender. If the soup gets too thick, add a splash of water or broth to keep it simmering.
Finish and serve
- Taste and adjust seasoning with more salt and pepper as needed, then remove from heat. Serve topped with fresh cilantro, a squeeze of lime, cotija cheese, and sliced jalapeño.
Notes
For a cleaner, less greasy broth, drain the fat after browning the beef before adding garlic. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop, adding a splash of broth or water if the rice thickens. Freezing is yes, but the rice may soften further—freeze up to 2 months and thaw before reheating. For a lighter option, use lean ground beef (or ground turkey) and low-sodium beef broth.