Mexican · Dinner
Beef Broth with Rice (Low-Calorie)
Clear Mexican-style beef broth simmered from lean sirloin with tomato, onion, garlic and cumin, finished with white rice, shredded cabbage and lime. Lighter than classic caldo de res, it skips fatty cuts and heavy oil while keeping the comforting, brothy character intact.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
397Calories
40.2gProtein
11.3gFat
31.8gCarbs
6.1gSugar
3.6gFiber
598mgSodium
99mgChol
3.8gSat Fat
1050mgPotassium
75mgCalcium
4.5mgIron
2.8mcgVitamin B12
18mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Trim fat from beef sirloin and cut into 1cm chunks. Dice tomato, onion, carrot and zucchini; mince garlic; chop cilantro.
2
Heat olive oil in a medium pot over medium-high heat and sear beef chunks for 3 minutes, stirring, until browned.
3
Add onion and garlic to pot and sauté over medium heat for 2 minutes until onion turns translucent.
4
Pour in beef stock, add tomato, cumin and bay leaf, bring to a boil, then reduce to low and simmer for 30 minutes until beef is tender, then add carrot and zucchini and simmer 8 minutes more until just tender.
5
Stir in cooked rice to warm through for 1 minute over low heat and season with salt and pepper.
6
Plate
Ladle broth, beef and rice into bowl, scatter cilantro over top and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef sirloin, trimmed
- 2 1/2 cups600ml beef stock, low-sodium
- 1/2 cup90g white rice, cooked
- 5 oz140g tomato
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup50g carrot
- 1/2 cup50g zucchini
- 1 tsp1 tsp cumin-ground
- 22 bay leaf
- 2 tsp2 tsp olive oil
- salt and black pepper to taste
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
