In a large, heavy-bottomed pot, heat about 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.

Add 2 pounds of beef chuck to the pot. Increase the heat slightly and brown the beef on all sides for 7-10 minutes.

Stir in 4 minced garlic cloves, 1 tablespoon of ground coriander, 1 tablespoon of cumin, 1 tablespoon of paprika, and a pinch of black pepper and chili flakes. Sauté for about 2 minutes.

Add 2 diced tomatoes and 2 tablespoons of tomato paste. Cook for about 3 minutes to let the flavors meld.

Pour in 6 cups of beef broth and 2 cups of water. Bring to a boil, then reduce to low heat and let it simmer for about 30 minutes.

Stir in 1 cup of uncooked rice and let the soup simmer for an additional 15-20 minutes until tender.

Taste and adjust seasoning, letting the soup rest for a few minutes before serving.

Ladle the soup into bowls and garnish with fresh parsley, cilantro, and sour cream if desired.