Mexican arroz caldo is a warm, comforting rice soup made with chicken, rice, and a rich, seasoned broth. It’s a beloved home-style dish that’s simple to prepare and deeply satisfying, featuring a blend of aromatic vegetables and classic Mexican spices. This recipe creates a thick, hearty soup that’s perfect for a cozy meal any day of the week.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs (or breasts)
- 1 cup (200 g) long-grain white rice, rinsed
- 1 tablespoon (15 ml) olive oil
- 1 medium white onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced (about 1/2 cup / 70 g)
- 1 celery stalk, diced (about 1/2 cup / 60 g)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional)
- 6 cups (1.4 L) chicken broth (low-sodium)
- 1 cup (240 ml) water
- Salt and black pepper, to taste
- For garnish: chopped fresh cilantro, lime wedges, sliced avocado, tortilla chips (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic, carrot, and celery, and cook for another 2-3 minutes, stirring occasionally.
- Season the chicken thighs with salt and pepper. Push the vegetables to the sides of the pot and add the chicken. Sear for 2-3 minutes per side until lightly browned (the chicken does not need to be cooked through yet).
- Stir in the cumin, oregano, and smoked paprika (if using). Cook for 1 minute until fragrant.
- Add the rinsed rice, chicken broth, and water. Stir everything together, scraping any browned bits from the bottom of the pot.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Remove the chicken pieces from the pot and place them on a cutting board. Shred the chicken with two forks, then return it to the soup.
- Taste the soup and adjust seasoning with salt and pepper. If the soup is too thick, add more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh cilantro, lime wedges, avocado slices, or tortilla chips if desired.
Tips
- Rinse the rice: Rinsing the rice until the water runs clear removes excess starch, preventing the soup from becoming too gummy.
- Use low-sodium broth: This gives you control over the salt level. You can always add more salt at the end, but you can’t take it out.
- Make it ahead: The flavors deepen if you let the soup sit overnight. However, the rice will continue to absorb liquid, so you’ll need to add more broth when reheating.
- Substitute chicken: If you only have chicken breasts, they will cook faster and can be shredded just as easily. Just be careful not to overcook them, or they’ll become dry.
Serving Suggestions
Serve this arroz caldo as a main course with a side of warm tortillas or crusty bread. Top each bowl with a squeeze of fresh lime juice, chopped cilantro, and sliced avocado for extra richness. A sprinkle of crumbled queso fresco or cotija cheese also works well.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add a can of drained and rinsed black beans or chickpeas for protein.
- Spicy: Add a finely diced jalapeño or serrano pepper along with the vegetables, or stir in some hot sauce at the end.
- Creamy: Stir in a splash of heavy cream or a dollop of sour cream just before serving for a richer texture.
- Add corn: Toss in a cup of frozen or canned corn kernels during the last 10 minutes of cooking for a touch of sweetness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The rice will absorb liquid, so when reheating, add a splash of broth or water to loosen it up. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout. You can also reheat individual portions in the microwave, covered, for 2-3 minutes.
Frequently Asked Questions
Can I use brown rice instead of white? Yes, but brown rice takes longer to cook and requires more liquid. You’ll need to increase the simmering time to about 35-40 minutes and add an extra cup of broth.
How can I make this soup thicker? If you prefer a thicker, more porridge-like consistency, you can mash some of the rice against the side of the pot with a spoon before serving, or blend a cup of the soup and stir it back in.
Can I cook this in a slow cooker? Absolutely. Sauté the vegetables and chicken first, then transfer everything to the slow cooker with the rice and broth. Cook on low for 4-5 hours or high for 2-3 hours, until the rice is tender and the chicken is cooked through.
Is this the same as Filipino arroz caldo? No, they are different dishes. Filipino arroz caldo is a congee-like rice porridge flavored with ginger and fish sauce. This Mexican version is a soup with a thinner broth and uses Mexican spices like cumin and oregano.
Can I freeze arroz caldo? Yes, you can freeze it, but the texture of the rice will change upon thawing, becoming softer. If you plan to freeze it, slightly undercook the rice. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I use instead of chicken thighs? Chicken breasts work, as do bone-in pieces like drumsticks or a whole cut-up chicken. If using bone-in, you may need to simmer a bit longer and then remove the bones before shredding.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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