Beef Taco Soup with Mexican Rice

Preparación

1. 1

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of chopped onion and cook until translucent, about 5 minutes.

2. 2

   Add 2 cloves of minced garlic and 1 diced jalapeno to the pot and cook for another 2 minutes.

3. 3

   Add 1 pound of ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.

4. 4

   Stir in 1 packet of taco seasoning, 1 can of black beans (15 oz), 1 can of corn (15 oz), and 1 can of diced tomatoes (15 oz).

5. 5

   Pour in 4 cups of beef broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes.

6. 6

   While the soup is simmering, prepare the Mexican rice. In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add 1/4 cup of chopped onion and cook until translucent, about 5 minutes.

7. 7

   Add 1 clove of minced garlic and cook for another 2 minutes.

8. 8

   Stir in 1 cup of long grain rice and cook for 2-3 minutes, until the rice is lightly toasted.