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Caldo de Arroz con Carne Molida is a simple, nourishing Mexican soup made with seasoned ground beef, rice, vegetables, and a flavorful tomato-based broth. It’s the kind of meal that stretches ingredients without sacrificing flavor — perfect for weeknight dinners or when you’re craving something warm, filling, and familiar.
⏱️ Prep Time
| Task | Time |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 30–35 mins |
| Total Time | ~45 mins |
🔧 Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board & knife
- Measuring cups/spoons
🛒 Ingredients (Serves 4–6)
- 1 lb ground beef (80/20)
- 1 small white onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 large tomato, chopped (or 1/2 cup tomato sauce)
- 1/2 cup long-grain white rice (uncooked)
- 6 cups water or beef broth
- 1/4 cup cilantro, chopped
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- Optional: 1 jalapeño or serrano (for a spicy kick)
- Lime wedges (for serving)
🧾 Ingredient Notes
- Rice: Long-grain white rice is traditional, but you can use jasmine or brown rice (adjust cooking time).
- Ground beef: Can be swapped for ground turkey or chicken.
- Vegetables: You can add green beans, corn, peas, or potatoes to stretch it even further.
👨🍳 Instructions
- Brown the Meat:
- In a large pot over medium heat, cook the ground beef until no longer pink (about 6–7 minutes).
- Drain excess grease if needed. Add onion and garlic, cook for 2 more minutes until softened.
- Add Tomato & Seasonings:
- Stir in chopped tomato (or tomato sauce), salt, pepper, and cumin.
- Cook for 2–3 minutes until tomato breaks down and flavors meld.
- Add Broth & Rice:
- Pour in 6 cups of water or broth. Bring to a boil.
- Stir in uncooked rice and carrots. Reduce heat and simmer for 15–20 minutes.
- Add Remaining Veggies:
- Add zucchini (and any other quick-cooking vegetables).
- Simmer another 10–15 minutes until rice is tender and vegetables are soft.
- Finish & Serve:
- Stir in chopped cilantro. Adjust seasoning to taste.
- Serve hot with lime wedges, warm tortillas, or crusty bread.
📊 Nutrition Facts (approx. per serving – 1/6 of recipe)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~20g |
| Carbs | ~28g |
| Fat | ~14g |
| Fiber | ~3g |
| Sodium | ~600mg |
💡 Tips & Variations
🔥 Tips:
- Don’t overcook rice: It can get mushy. Simmer just until tender, then serve.
- Leftovers: This soup thickens as it sits. Add extra broth or water when reheating.
- Boost the flavor: Use a bouillon cube or tomato bouillon (like Knorr) for extra depth.
🌟 Variations:
- Spicy: Add a diced chile or a dash of chipotle or chile powder.
- Veggie-heavy: Add cabbage or spinach at the end for extra nutrients.
- With beans: Stir in cooked pinto or black beans for added heartiness.
