Caldo de Arroz con Carne Molida is a traditional Mexican comfort soup made with seasoned ground beef, tender rice, vegetables, and a flavorful tomato-based broth. Warm, hearty, and nourishing, this dish is perfect for chilly evenings or whenever you need a satisfying homemade meal. Every spoonful is packed with rich flavors and wholesome ingredients that bring the taste of a Mexican home kitchen to your table.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6–8
Ingredients
For the Soup
- 1 pound ground beef
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 Roma tomatoes, chopped
- 8 cups beef broth
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, cut into pieces
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
For Garnish
- Fresh cilantro, chopped
- Lime wedges
- Diced onion
- Sliced jalapeños
Instructions
Step 1: Brown the Ground Beef
Heat the vegetable oil in a large soup pot over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Add the chopped onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and cook for another 30 seconds.
Step 2: Add the Tomatoes
Add the chopped tomatoes and cook for about 5 minutes until they soften and release their juices.
This step helps create a rich, flavorful base for the broth.
Step 3: Toast the Rice
Stir the rice into the beef mixture.
Cook for 2 to 3 minutes, stirring frequently, until the rice becomes lightly golden.
Toasting the rice adds depth and enhances the overall flavor of the soup.
Step 4: Build the Broth
Pour in the beef broth and stir well.
Add the cumin, oregano, salt, and black pepper.
Bring the mixture to a gentle boil.
Step 5: Add the Vegetables
Add the carrots and potatoes first since they take longer to cook.
Reduce the heat to medium-low and simmer for 15 minutes.
Then add the zucchini and green beans.
Continue simmering for another 15 to 20 minutes, or until the rice and vegetables are tender.
Step 6: Adjust Seasoning
Taste the soup and add additional salt or pepper if needed.
If the soup becomes too thick, add a little extra broth or water.
Step 7: Serve
Ladle the hot soup into bowls.
Garnish with fresh cilantro, diced onion, jalapeños, and a squeeze of fresh lime juice.
Tips for the Best Caldo de Arroz
- Use freshly made beef broth for the richest flavor.
- Toasting the rice before adding liquid is a traditional step that should not be skipped.
- Add vegetables according to their cooking times to prevent them from becoming mushy.
- For a spicier version, add a chopped serrano pepper while cooking.
- This soup tastes even better the next day as the flavors continue to develop.
Serving Suggestions
Serve with:
- Warm corn tortillas
- Mexican bolillo bread
- Fresh avocado slices
- Salsa Roja
- Lime wedges
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Because the rice continues to absorb liquid, you may need to add extra broth when reheating.
