Ingredients:
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 can (14.5 oz) diced tomatoes
4 cups beef broth
1 cup long-grain rice
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1 cup corn (fresh or frozen)
1 can (15 oz) black beans, drained and rinsed
Fresh cilantro for garnish
Lime wedges for serving
Directions:
In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary. Add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté until the vegetables are tender, about 5 minutes.
Stir in the diced tomatoes, beef broth, rice, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 20 minutes, or until the rice is tender.
Add the corn and black beans to the pot, stirring to combine. Allow the soup to heat through for an additional 5 minutes.
Serve hot, garnished with fresh cilantro and lime wedges on the side.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 6 servings
