A hearty Mexican rice and beef soup that’s simple, comforting, and full of home-cooked flavor.
Caldo de Arroz con Carne Molida is a beloved Mexican comfort dish that transforms everyday ingredients—rice, beef, tomatoes, and spices—into a nourishing bowl of warmth. This light yet hearty soup brings together tender grains of rice, savory ground beef, and a flavorful tomato-based broth, creating a meal that’s both rustic and deeply satisfying. Whether served as a cozy weeknight dinner or a soul-soothing lunch, this traditional caldo captures the heart of Mexican home cooking in every spoonful.
Table of Contents
Why You’ll Love This Recipe
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Simple yet flavorful: Uses pantry staples to create a rich, aromatic broth full of depth.
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Comforting and filling: Tender rice and savory beef make it hearty without being heavy.
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Customizable: Adjust the spice level or add vegetables to make it your own.
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One-pot meal: Easy to prepare with minimal cleanup.
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Authentic and homey: A classic family recipe that brings warmth to the table.
Ingredients
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1 pound ground beef (lean or regular)
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1 cup long-grain white rice, rinsed
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1/2 medium white onion, finely diced
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2–3 ripe tomatoes, chopped (or 1 cup canned diced tomatoes, drained)
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1 garlic clove, minced
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6 cups water or low-sodium beef broth
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2 tablespoons vegetable oil
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1/2 teaspoon ground cumin
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Salt and freshly ground black pepper, to taste
Optional for Serving:
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Fresh cilantro, chopped
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Lime wedges
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Warm tortillas
Instructions
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Brown the Beef
Heat the oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon. Season with salt, pepper, and cumin. Brown until cooked through, then drain any excess fat. -
Sauté the Aromatics
Add diced onion and minced garlic to the pot. Cook for 2–3 minutes until the onion is translucent and the garlic is fragrant. Stir in the chopped tomatoes and cook another 2–3 minutes to develop flavor. -
Add Rice and Broth
Stir in the rinsed rice to coat it in the tomato mixture. Pour in water or beef broth and bring to a gentle boil. -
Simmer the Caldo
Reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and the broth has slightly thickened. -
Taste and Adjust Seasoning
Check for seasoning, adding more salt or pepper as needed. For extra heat, add a diced jalapeño or serrano when sautéing the onions and garlic. -
Serve
Let the soup rest for 5 minutes before serving. Garnish with cilantro and a squeeze of lime, and serve hot with tortillas.
Tips / Storage / FAQs
Tips:
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Rinse the rice to prevent cloudiness or a gummy texture.
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For a richer flavor, use beef broth instead of water.
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Add vegetables such as carrots, peas, or zucchini for variety.
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Letting the soup rest after cooking helps the flavors meld and the broth thicken slightly.
Storage:
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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The soup will thicken as the rice absorbs liquid; add extra broth or water when reheating.
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Freeze for up to 2 months, thaw overnight before reheating.
FAQs:
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Can I use a different meat? Yes, substitute with ground turkey, chicken, or pork.
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Is it spicy? It’s naturally mild, but you can add jalapeños or chili powder for heat.
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Can I use brown rice? Yes, but increase cooking time to 40–45 minutes and add extra liquid.
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What’s the best way to serve it? With lime, cilantro, and warm tortillas for a complete meal.
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Can I make it vegetarian? Replace beef with beans or plant-based crumbles and use vegetable broth.
Final Thoughts
Caldo de Arroz con Carne Molida is the essence of Mexican comfort food—simple, warm, and deeply satisfying. With its tender rice, savory broth, and wholesome ingredients, this dish feels like a hug in a bowl. Serve it fresh off the stove with a squeeze of lime and a stack of tortillas for the perfect cozy meal.
Caldo de Arroz con Carne Molida
Ingredients
Method
- Brown the Beef
- Heat the oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon. Season with salt, pepper, and cumin. Brown until cooked through, then drain any excess fat.
- Sauté the Aromatics
- Add diced onion and minced garlic to the pot. Cook for 2–3 minutes until the onion is translucent and the garlic is fragrant. Stir in the chopped tomatoes and cook another 2–3 minutes to develop flavor.
- Add Rice and Broth
- Stir in the rinsed rice to coat it in the tomato mixture. Pour in water or beef broth and bring to a gentle boil.
- Simmer the Caldo
- Reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and the broth has slightly thickened.
- Taste and Adjust Seasoning
- Check for seasoning, adding more salt or pepper as needed. For extra heat, add a diced jalapeño or serrano when sautéing the onions and garlic.
- Serve
- Let the soup rest for 5 minutes before serving. Garnish with cilantro and a squeeze of lime, and serve hot with tortillas.
Notes
