Beef and Rice Soup(Caldo de Arroz Con Carne)
All the comforting flavors of caldo or cocido de res, but ready in half the time. Simple ingredients like rice, beef, tomatoes, poblanos and vegetables.
Servings 6 Servings
Equipment
- large pot
- deep skillet
Ingredients
- 1 3/4- 2 lbs chuck steak, sliced into 1 inch pieces
- Water
- 1 large white onion
- 1 bulb garlic
- 2-4 bay leaves
- Salt to taste
- Oil
- 1/2 cup long grain rice
- 1 medium red or white potato, diced
- 1 medium chayote squash, diced
- 1 large carrot, sliced
- 2 large ripe roma tomatoes, roughly chopped
- 1 serrano pepper, roughly chopped
- 2 large poblano peppers, previously roasted, sliced
- 3 tbsps cilantro, chopped
Instructions
- After rinsing the beef in cold water, slice into 1 inch pieces. Transfer to a heavy pot. Cover with 4-5 quarts of water. Add 1/2 of the onion, 3/4 of the garlic, bay leaves and salt to taste. Bring up to a simmer, skimming the foam off the top as needed. Cover partially and continue cooking until beef is tender. This may take up to 2 hours.
- Prep and measure out remaining ingredients while beef cooks. Preheat broiler to high. Wash the poblanos and place on metal rack lined with a baking sheet. When ready, place poblanos 6 inches below broiler. Broil for 10 minutes, flip over and broil for 10 more minutes. Remove from oven and let steam in a plastic bag or under a clean kitchen towel.
- After beef has cooked 1 1/2 hours, heat a separate deep skillet to medium heat. Drizzle in about 3 tbsps of oil. Add 1/2 cup of rice. Once rice begins to sizzle and become aromatic, stir as needed for the next 6-7 minutes. Add the diced onion and minced garlic. Saute for 4 minutes.
- To the rice, add the potato, chayote and carrots. Saute for 3 minutes.
- From the pot of beef, remove the onion and garlic. Transfer rice and vegetables to the pot with beef and broth. Stir well to combine.
- To the blender, add the tomato and serrano pepper. Season with 1/3 tsp of salt. Blend on high until smooth. Pour the tomato puree into the pot with beef. Stir well. Once it comes up to a boil, reduce heat slightly. Taste for salt.
- Remove the stems, seeds and blistered skins from the poblanos. Slice into small strips. Add poblano to the soup pot. Stir well. Once all the vegetables are cooked through and beef is very tender, mix in the chopped cilantro. Cook for another few minutes. Ladle soup into bowls. Garnish with more cilantro, lime, avocado and jalapeño(optional). Serve with warm tortillas or homemade chips.
Notes
Not a fan of beef? This recipe would still be delicious with chicken thighs and even fish! Fish I would add thick chunks towards the last 10 minutes of cooking time.