Caldo de Arroz con Carne Molida

Caldo de Arroz con Carne Molida

Ingredients

1 pound ground beef – lean or regular, depending on your preference

1 cup long grain white rice, rinsed thoroughly

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 (such as canola or sunflower oil)

1/2 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

Optional for Serving:

Fresh cilantro, chopped

Lime wedges

Warm tortillas

Instructions

1. Brown the Beef

Heat the vegetable oil in a large pot over medium-high heat.

Add the ground beef, breaking it apart with a spoon or spatula as it cooks.

Season with salt, pepper, and cumin. Cook until the beef is browned and fully cooked through.

Drain excess fat if needed.

2. Sauté the Aromatics

Add the diced onion and minced garlic to the pot.

Sauté for 2–3 minutes, or until the onion softens and the garlic becomes fragrant.

Stir in the chopped tomatoes (or canned diced tomatoes) and cook for another 2–3 minutes to build flavor.

3. Add Rice and Broth

Stir in the rinsed white rice, mixing well to coat it with the tomato mixture.

Pour in the water or beef broth and bring everything to a gentle boil.

4. Simmer Until Tender

Once boiling, reduce the heat to low. Cover the pot with a lid and let the soup simmer for 20–25 minutes, or until the rice is tender and the broth has thickened slightly.

5. Taste and Adjust Seasoning

Taste the caldo and adjust with more salt or pepper if needed.

For added heat, you can stir in a diced jalapeño or serrano during the sauté step with the onions and garlic.

Tips

For extra depth of flavor, add a spoonful of tomato paste when sautéing the tomatoes.

Serve hot with warm tortillas, a squeeze of lime, and a sprinkle of chopped fresh cilantro on top.