Sopa de Arroz con Carne (Rice and Beef Soup)

Sopa de arroz Y Carne

You would think that I would hate soups considering how many times I was told while growing up to eat my soup. “If you want to get bigger, smarter and prettier, you need to eat your soup,” my mom & Mamita would say.

But I actually love a good homemade soup. It’s one of those things that I crave when the weather start getting colder, like now. I like to serve this soup with a squeeze of lime juice, aji, and avocado on the side.

Buen provecho!



(4 servings)

  • 1 pound beef, diced
  • 7 cups water
  • 1/3 cup alinos sauce
  • 2 potatoes, diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup peas
  • 1/3 cup rice
  • Salt and pepper


  1. In a large pot place all the ingredients except the rice and cilantro. Bring to a boil and then reduce the heat to low and simmer for 50 minutes.
  2. Add the rice and continue simmering for 15- 20 minutes more or until the rice is tender.
  3. Season with salt and pepper. Stir in the cilantro and serve with avocado.
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  1. says

    It is so much like our “asopao” and I am waiting for the cold to set in to make a big pot. During the holidays every home had one pot on back of stove when they had parties. It would be the last thing a guest would eat before leaving.

    You brought me back to old memories. Thanks, Erica.

  2. Heather says

    This looks like it will be a great hit for my husband!

    I do not eat beef (don’t care for the taste), so I am still learning my cuts of beef. What do you suggest for a soup like this? So it is tender, not tough, not too fatty, etc.

    But it looks wonderful

  3. says

    I like soups too, Erica, but admit I don’t make them very often now that I’m not cooking for a big family anymore. And, I must confess, my sister is the big soup maker in the family.

    Your soup looks very tasty…the color is marvelous and I really like the flavors you have incorporated. Perhaps my sister will make it and share with me???

  4. says

    Looks like a heart warming winter soup, and so filling. I love to have such soups when it is getting colder and it’s rainy or snowy. Soup is one of the things than can make me happy after a tiring day. Thanks for the recipe.

  5. says

    “smarter and prettier, you need to eat your soup” You must have eaten a heck of a lot of soup! (Flattery will get you everywhere , right? ha ha)

    I made my first Aji this year, so those three letters were what caught my eye with this post. It was too hot by itself but rocked in the cream sauce I made for Lomo al Trapo:

    and then I used it in an Aji Beef Taco Soup:

    I love this soup, do you use any particular cut of beef?

  6. Felisha says

    I made this tonight– with a few changes. My husband doesn’t like the rice cooked with the soup– so I only put 6 cups of water in the soup and made white rice separately in my rice cooker and served separately from the rice. Also, instead of 1/2 tbsp of sazon I just added two packets. Just personal preference 😉 I personally like the beef chuck shoulder roast (english cut) with all the fat trimmed off. My family (Colombian husband and 3 yr old) loved loved loved it. He felt back home with this dish. Keep them coming, Erica! :) It was amazing!

  7. Sandra says

    Que corte de carne se puede usar para esta sopa, yo se q se prepara con Menudencia, pero si no se consigue, por cual tipo de carne se puede reemplazar?

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