Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup long-grain rice
- 4 cups beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Step 1: Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Step 3: Stir in the diced tomatoes (undrained), tomato sauce, corn, kidney beans, rice, beef broth, chili powder, cumin, and oregano. Season with salt and pepper to taste.
- Step 4: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the flavors have melded.
- Step 5: Taste and adjust seasonings as needed. Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, and/or cilantro.
Notes
- Leftovers store beautifully in the refrigerator for up to 3 days, making quick lunches a breeze.
- Reheat gently on the stovetop or in the microwave to avoid scorching the rice and maintain a smooth texture.
- For a vibrant presentation, garnish each bowl with a swirl of sour cream and a sprinkle of fresh cilantro, creating a visually appealing contrast.
- To deepen the flavor profile, consider browning the ground beef with a diced bell pepper for added sweetness and complexity before adding the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American