Caldo de Arroz con Carne Molida
Caldo de Arroz con Carne Molida is a humble yet soulful Mexican comfort dish that transforms simple pantry staples into a bowl of warmth and nourishment.
The combination of ground beef, tender rice, and a light tomato-based broth creates a balance of hearty richness and gentle comfort, making it a go-to meal for family tables.
What makes this caldo special is its versatility—it can be served as a light soup for everyday meals, or as a filling dish when paired with tortillas, lime, and fresh cilantro. Each spoonful delivers the warmth of home cooking, where the sweetness of tomatoes, the earthiness of cumin, and the tenderness of rice meld with savory beef for a dish that feels both rustic and deeply satisfying.
Why People Will Love Caldo de Arroz con Carne Molida:
Comfort in a bowl – The tender rice and savory broth create a soothing dish that feels like home, perfect for chilly days or when you need a nourishing meal.
Simple ingredients, big flavor – With just rice, ground beef, onion, tomato, and spices, it turns pantry basics into something deeply flavorful and satisfying.
Balanced heartiness – The broth keeps the dish light, while the beef and rice provide enough substance to make it a complete, filling meal.
Versatile and customizable – You can adjust the spice, add vegetables, or enrich the broth with fresh herbs, making it adaptable to any taste or season.
Family-friendly appeal – Its mild yet savory profile makes it loved by both kids and adults, an easy dish to share around the table.
Tradition and comfort combined – Rooted in Mexican home cooking, it brings both cultural authenticity and universal comfort to the table.
Key Ingredient
Ground beef – Provides the savory backbone of the soup, infusing the broth with richness while remaining light enough to let the other ingredients shine.
Long-grain white rice – The heart of the caldo, absorbing the flavors of the broth as it cooks and giving the soup its comforting body and texture.
Tomatoes – Add natural sweetness and acidity, creating a bright, flavorful base that balances the richness of the beef.
Onion and garlic – Classic aromatics that build the foundation of flavor, deepening the broth with their earthy, fragrant notes.
Cumin – A warm, earthy spice that enhances the beef and ties together the rustic character of the dish.
Beef broth or water – Acts as the soul of the soup, carrying all the flavors while keeping the dish light, warming, and drinkable.
Fresh cilantro and lime (optional) – Add brightness and a burst of freshness at the table, cutting through the richness and giving the caldo a lively finish.
Expert Tips:
Rinse the rice well – Wash the rice until the water runs clear. This removes excess starch, preventing the broth from turning overly cloudy or gummy, and ensures the grains cook up tender and separate.
Brown the beef properly – Take time to let the beef develop a light crust before adding aromatics. This caramelization builds a richer, deeper flavor in the final broth.
Layer the aromatics – Sauté the onion until translucent before adding garlic. This prevents the garlic from burning and ensures a balanced, aromatic base.
Control the simmer – Keep the heat low once the rice is added. A gentle simmer ensures the rice absorbs flavor evenly and doesn’t break apart or overcook.
Season gradually – Salt lightly at the start and adjust at the end. Broth reduces slightly as it cooks, which can intensify saltiness if you season too heavily up front.
Boost depth with broth – Using beef broth instead of water makes the caldo heartier and more savory. If using water, add a spoonful of bouillon for extra depth.
Add fresh elements at the end – Garnish with cilantro and a squeeze of lime just before serving. This brightens the flavors and balances the hearty base.
Rest before serving – Let the soup sit covered for 5 minutes after cooking. This helps the rice settle, the flavors marry, and the broth thicken slightly.
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.
Important Notes When Making Caldo de Arroz con Carne Molida:
Choose the right beef – Lean ground beef will keep the broth lighter and cleaner, while regular ground beef will add richness from the extra fat. Drain excess grease if you want a clearer caldo.
Rice texture depends on timing – The longer the rice simmers, the softer and creamier it becomes. If you prefer firmer grains, reduce the cooking time slightly and check for doneness earlier.
Tomato choice matters – Fresh ripe tomatoes give a natural sweetness and acidity, while canned diced tomatoes add convenience and a more consistent flavor. Either works well, but fresh offers a brighter taste.
Broth vs. water – Water makes a lighter, subtler version, while beef broth intensifies the savory depth. If using broth, go for low-sodium so you can better control the seasoning.
Avoid overcooking – Once the rice is tender, remove the pot from the heat. Leaving it simmering too long can cause the rice to swell excessively and absorb too much broth, changing the soup’s balance.
Spice and heat are flexible – Keep it mild for a family-friendly dish, or add diced jalapeños, serranos, or a pinch of cayenne during the sauté step for extra warmth.
Leftovers thicken – As the rice continues to absorb liquid, the soup will be thicker the next day. Add a splash of broth or water when reheating to restore the original texture.
Best served fresh – While it reheats well, this soup is at its most comforting when served immediately, hot off the stove, with garnishes like lime and cilantro to lift the flavors.
How To Enjoy Caldo de Arroz con Carne Molida After Cooking:
Let it settle before serving – After removing the pot from the heat, let the caldo rest for about 5 minutes. This allows the rice to finish absorbing flavor and the broth to naturally thicken, giving a more cohesive texture.
Serve piping hot – Ladle generous portions into deep bowls while still steaming. The warmth is part of the comfort, and it helps carry the aroma of garlic, cumin, and tomatoes straight to the table.
Add fresh garnishes – Top with freshly chopped cilantro for brightness, or squeeze a wedge of lime over each bowl to cut through the richness of the beef. These fresh elements create a beautiful contrast to the hearty base.
Pair with sides – Serve with warm corn or flour tortillas for dipping, or a slice of crusty bread to soak up the broth. For a fuller meal, pair with a simple salad or refried beans.
Customize toppings – Offer diced avocado, thinly sliced jalapeños, shredded cheese, or a dollop of sour cream so each person can tailor the bowl to their own taste.
Enjoy it next day, too – Like many rice-based soups, this caldo develops even deeper flavor after resting overnight. Reheat gently on the stovetop, adding extra broth or water if the rice has absorbed too much liquid.
Perfect for any occasion – Serve it as a cozy weeknight family dinner, a nourishing lunch, or even as part of a bigger Mexican-inspired spread with tamales, tacos, or enchiladas.
Nutrition Information:
For Caldo de Arroz con Carne Molida (per serving, based on 6 servings):
Calories: 285 kcal | Total Fat: 12 g | Saturated Fat: 4 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 1 g | Cholesterol: 55 mg | Sodium: 480–600 mg (depending on broth and added salt) | Total Carbohydrates: 25 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 20 g
Frequently Asked Questions:
What makes Caldo de Arroz con Carne Molida different from regular beef soup?
This caldo combines the heartiness of ground beef with the comforting starch of rice, simmered in a light tomato-based broth. It’s less heavy than a stew but more filling than a traditional clear soup.
Can I make this dish with another type of protein?
Yes. While ground beef is traditional, you can substitute ground turkey, chicken, or even pork. Each will give the caldo a slightly different flavor profile, but the base recipe remains the same.
Is this recipe spicy?
By itself, it’s mild and family-friendly. However, you can easily adjust the spice by adding diced jalapeños, serranos, or even a pinch of chili powder during cooking for extra heat.
How is this dish usually served?
It’s typically enjoyed hot, with fresh cilantro, lime wedges, and warm tortillas on the side. Some families also add avocado slices or a sprinkle of cheese for extra richness.
Does it taste better fresh or the next day?
Both! Freshly made caldo is light and aromatic, but when refrigerated overnight, the flavors deepen as the rice absorbs more of the broth. Just reheat gently and add a little extra broth or water to adjust the consistency.
Should I drain the fat after browning the ground beef?
It depends on your preference. Leaving a little fat adds richness and flavor to the broth, while draining most of it will give you a lighter, cleaner caldo. If using fattier beef, draining is recommended.
Why is rinsing the rice important before adding it?
Rinsing removes excess starch, preventing the caldo from becoming too cloudy or thick. This keeps the broth light and allows the rice to stay tender and separate.
Can I use brown rice instead of white rice?
Yes, but it will require a longer cooking time (about 40–45 minutes). Add extra broth or water to ensure the rice cooks fully without drying out the soup.
How can I prevent the rice from overcooking and turning mushy?
Keep the simmer gentle and check the rice at the 20-minute mark. Once the grains are tender, remove the pot from heat and let it rest covered for 5 minutes—this keeps the texture perfect.
What’s the best way to thicken or thin the caldo if needed?
If the broth is too thin, simmer uncovered for a few extra minutes to reduce it slightly. If it becomes too thick (often after resting or reheating), simply add a splash of beef broth or water to loosen the consistency.