Sabroso Caldo de Carne Picada con Arroz / Mexican Picadillo Soup with Rice

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is lower in fat, while pork is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is the most budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often cheaper.

In a skillet, heat oil over medium heat and brown the rice until it turns honey color, about 5 to 8 minutes.

Remove the browned rice from the heat and set aside.

In another pot, heat oil and add ground beef, along with some of the 6 cups of water.

Cook the meat, separating it with a spoon and mixing occasionally to prevent burning.

Cover and let the meat cook for 15 to 20 minutes until it changes color.

Once the meat is cooked, uncover and let it brown a bit in its oil.

Add the browned rice to the meat and mix.

Blend the tomatoes, onion, oregano, cumin, pepper, garlic, and some of the water until smooth; reserve this sauce.

Add the blended tomato sauce to the pot with the meat and rice, along with the remaining water.

Cover and bring to a boil.

Once boiling, add chopped carrots, corn, peas, and chicken bouillon powder; mix everything together.

Lower the heat, cover, and let it finish cooking for 10 to 15 minutes until the rice and vegetables are cooked.

Check for salt and adjust with additional salt or chicken bouillon powder if needed.

Cover and let it cook for a few more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: