Mexican · Dinner
Beef Broth with Rice (High-Protein)
Mexican-style beef broth simmered with beef chuck, white rice, carrot, and zucchini, then enriched with shredded beef and black beans for higher protein. Finished with lime, cilantro, and onion; the broth stays clear and beefy with tender chunks throughout.
$5
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
615Calories
58.2gProtein
20.1gFat
45.1gCarbs
5.9gSugar
8.8gFiber
1571mgSodium
166mgChol
7.6gSat Fat
1192mgPotassium
98mgCalcium
7.3mgIron
4.9mcgVitamin B12
15mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the beef chuck into large chunks; peel and chunk the carrot, zucchini into chunks, and quarter the onion; smash the garlic.
2
Sear
Heat the beef stock and water in a medium pot over medium-high heat, add the raw beef chuck chunks, onion, and garlic, and bring to a boil for 5 minutes.
3
Skim
Skim the foam from the surface over medium heat for 2–3 minutes until the broth runs clear rather than cloudy.
4
Simmer
Add the bay leaf, cumin, black pepper, salt, carrot, and zucchini; reduce heat to low, cover partially, and simmer for 90 minutes until beef pulls apart easily with a fork.
5
Build
Stir in the boiled rice, shredded beef, and black beans; simmer over low heat for 5 minutes until heated through.
6
Plate
Ladle the broth, beef, rice, and vegetables into a deep bowl, scatter the cilantro and onion over the top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g beef chuck
- 3.6 oz100g beef chuck
- 1/2 cup90g black beans, cooked and drained
- 1/2 cup90g white rice, uncooked
- 22 small carrot
- 11 small zucchini
- 11 onion
- 4 cloves4 cloves garlic
- 22 bay leaf
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 4 cups960ml beef stock
- 2 cup480ml water
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp onion
- 22 lime wedge
