Caldo de Arroz con Carne Molida

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Perfect! Let’s make Caldo de Arroz con Carne Molida (Mexican Rice Soup with Ground Beef) — a warm, comforting, homestyle dish that combines seasoned ground beef, vegetables, and rice simmered in a flavorful broth. It’s simple, filling, and perfect for family meals.

🥣 Caldo de Arroz con Carne Molida

Ingredients

For the Soup:

  • 1 lb (450 g) ground beef

  • 2 tbsp vegetable oil (or olive oil)

  • ½ medium onion, finely chopped

  • 2 garlic cloves, minced

  • 2 Roma tomatoes, blended (or 1 cup tomato sauce)

  • 1 medium carrot, diced

  • 1 medium zucchini, diced

  • 1 medium potato, diced

  • ½ cup uncooked long-grain rice (rinsed)

  • 6 cups beef broth (or water + 2 bouillon cubes)

  • 1 bay leaf

  • ½ tsp ground cumin

  • ½ tsp dried oregano

  • Salt and pepper, to taste

Optional Garnishes:

  • Fresh cilantro, chopped

  • Lime wedges

  • Warm tortillas or bolillos on the side

Instructions

1. Prepare the Beef Base

  1. In a large pot, heat the oil over medium heat.

  2. Add the ground beef and cook until browned, breaking it apart with a spoon.

  3. Add the onion and garlic, sautéing until softened and fragrant.

2. Build the Flavor

  1. Stir in the blended tomatoes (or tomato sauce).

  2. Cook for 3–4 minutes until the sauce reduces slightly.

  3. Season with cumin, oregano, salt, and pepper.

3. Add Vegetables & Rice

  1. Add the carrots, zucchini, and potatoes.

  2. Stir in the rinsed rice and toast lightly for 1–2 minutes with the beef mixture.

4. Simmer the Soup

  1. Pour in the beef broth, add the bay leaf, and bring to a gentle boil.

  2. Reduce heat to low, cover, and let simmer for 20–25 minutes, or until rice and vegetables are tender.

  3. Taste and adjust seasoning with more salt or pepper if needed.

5. Serve

  • Ladle hot into bowls, garnish with cilantro, and serve with lime wedges.

  • Pair with warm tortillas or crusty bread to make it extra hearty.

Tips & Variations

  • Spice it up: Add a diced jalapeño or a spoonful of chipotle in adobo for a smoky kick.

  • Protein swap: Use ground chicken, turkey, or pork instead of beef.

  • Rice note: Long-grain white rice works best. If using brown rice, increase simmering time.

  • Thicker version: Use less broth for a more stew-like consistency.

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