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Caldo de Arroz con Carne Molida

Caldo de Arroz con Carne Molida is a classic Mexican rice and beef soup simmered in a light tomato broth. A simple, hearty, and comforting family favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef lean or regular
  • 1 cup long-grain white rice rinsed
  • 1/2 medium white onion finely diced
  • 2 –3 ripe tomatoes chopped (or 1 cup canned diced tomatoes, drained)
  • 1 garlic clove minced
  • 6 cups water or low-sodium beef broth
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • Optional for Serving:
  • Fresh cilantro chopped
  • Lime wedges
  • Warm tortillas

Method
 

  1. Brown the Beef
  2. 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.
  3. Sauté the Aromatics
  4. 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.
  5. Add Rice and Broth
  6. Stir in the rinsed rice to coat it in the tomato mixture. Pour in water or beef broth and bring to a gentle boil.
  7. Simmer the Caldo
  8. Reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and the broth has slightly thickened.
  9. Taste and Adjust Seasoning
  10. 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.
  11. Serve
  12. Let the soup rest for 5 minutes before serving. Garnish with cilantro and a squeeze of lime, and serve hot with tortillas.

Notes

Rinse the rice to prevent cloudiness or a gummy texture.
For a richer flavor, use beef broth instead of water.
Add vegetables such as carrots, peas, or zucchini for variety.
Letting the soup rest after cooking helps the flavors meld and the broth thicken slightly.