Mexican · Lunch
Beef Broth with Rice
A Mexican-style clear beef broth simmered with lean sirloin, tomato, onion, and garlic, finished with cooked white rice, cilantro, and lime. Skimmed of surface fat to minimize saturated fat and cholesterol, the broth stays savory and light, ladled hot over rice for a warming soup course.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
373Calories
36.1gProtein
9.6gFat
33.2gCarbs
6.2gSugar
3.1gFiber
1210mgSodium
72mgChol
2.9gSat Fat
830mgPotassium
62mgCalcium
3.6mgIron
2.2mcgVitamin B12
14mgVitamin C
Goes well with
Mexican Lager Beer
local
Agua Fresca de Jamaica
international
low-cholesterol
low-calorie
protein-rich
low-chol
Instructions
1
Prep
Trim beef sirloin, cut into small cubes, then dice onion, tomato, carrot, and celery; mince garlic.
2
Heat the olive oil in a small pot over medium-high heat. Sear beef cubes for 2–3 minutes, turning until browned on most sides.
3
Add onion, garlic, carrot, and celery; sauté over medium heat for 3–4 minutes until onion softens and turns translucent.
4
Pour in beef stock; add tomato, bay leaf, cumin, salt, and black pepper. Simmer over medium-low heat for 30 minutes until beef is tender.
5
Spoon cooked rice into a bowl and ladle hot broth and beef over top. Scatter cilantro over soup and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin, trimmed of visible fat
- 3 cups720ml low-sodium beef stock
- 11 onion
- 4 cloves4 cloves garlic
- 11 tomato
- 11 carrot
- 11 celery stalk
- 2/3 cup130g cooked white rice
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1 tsp1 tsp ground cumin
- 22 bay leaf
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
