Sopa mexicana de ternera y arroz: una delicia para principiantes

Ingredientes

• 1 pound (450g) ground beef: Lean ground beef is ideal, but you can opt for ground chicken or turkey if you prefer a lighter option.
• 1 tablespoon olive oil: Adds richness and prevents sticking.
• 1 medium onion, finely chopped: Yellow or white onions work best for this recipe.
• 2 garlic cloves, minced: Fresh garlic provides the best flavor, but pre-minced garlic can be a time-saver.
• 1 medium green bell pepper, diced: Adds a subtle sweetness.
• 1 medium red bell pepper, diced: Brings color and a touch of sweetness.
• 1 cup (200g) uncooked rice: White rice cooks faster, but brown rice adds a nutty flavor and more fiber.
• 1 can (14 oz/400g) diced tomatoes with juice: Adds tanginess and depth.
• 1 can (15 oz/425g) black beans, drained and rinsed: Provides protein and a creamy texture.
• 6 cups (1.5 liters) beef broth: Enhances the soup’s rich, savory flavor. Chicken broth works well if needed.
• 1 teaspoon ground cumin: Essential for that signature Mexican flavor.
• 1 teaspoon chili powder: Adds warmth without overwhelming heat.
• 1/2 teaspoon smoked paprika: Lends a smoky, earthy note.
• Salt and pepper to taste: Adjust to suit your palate.
• Juice of 1 lime: A splash of acidity brightens the soup.
• Fresh cilantro, chopped, for garnish: Optional but adds freshness.

Preparación

1. 1

   --- 1. Brown the Ground Beef ---

2. 2

   Start by heating a large, heavy-bottomed pot over medium heat. Add the olive oil, then toss in the ground beef. Use a wooden spoon to break it up into small pieces as it cooks. Stir occasionally for about 5–7 minutes until the beef is browned and cooked through. Drain any excess fat for a healthier dish.

3. 3

   --- 2. Sauté the Vegetables ---

4. 4

   Add the chopped onion, garlic, and diced bell peppers to the pot with the cooked beef. Sauté for 4–5 minutes, stirring occasionally, until the onions are translucent and the peppers begin to soften.

5. 5

   --- 3. Season Generously ---

6. 6

   Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the beef and vegetables. Stir well to coat everything in the spices. This step is crucial for building a flavorful base.

7. 7

   --- 4. Add the Liquids and Rice ---

8. 8

   Pour in the beef broth, diced tomatoes (including their juices), and black beans. Stir to combine. Bring the mixture to a gentle boil. Once boiling, add the uncooked rice and reduce the heat to low. Cover the pot with a lid.

9. 9

   --- 5. Simmer Until Perfect ---

10. 10

    Allow the soup to simmer gently for 20–25 minutes, stirring occasionally to prevent the rice from sticking to the bottom. Check the consistency—if it’s too thick, add a bit more broth or water.

11. 11

    --- 6. Finish with Lime and Garnish ---

12. 12

    Once the rice is tender, remove the pot from heat and stir in the lime juice. Ladle the soup into bowls and garnish with fresh cilantro.