Is the rice cooked when you add it to the ground beef?
Also, your cooking timing, are the carrots and potatoes truly cooked through?
This looks very yummy, but, seems like broth or stock could add some additional depth of flavor.
Thanks for posting!
ismness420
Se me iso agua la boca!!
Harmonic_Flatulence
Oh man, I going have to give this a try.
Super_Toot
Does the rice cook in that amount of time?
VivaLaEmpire
Looks so pretty and yummy!! But I’m always a little baffled by the inclusion of cumin since we don’t really use it in Mexico except for maybe goat birria in the south. It’s a very foreign taste and smell to me. I’ve tried so hard for a long time to get used to the flavor but since we don’t grow up with it it’s been hard.
All this to day that in am miserable because I can’t have Indian food, but I will be happy this week when I try to make caldo as pretty as yours! The broth color is perfection🤌🏻
Gott2007
I accidentally read this as cacio e albondigas and suddenly got very confused as it ended up more Mexican by the second.
7 Comments
Is the rice cooked when you add it to the ground beef?
Also, your cooking timing, are the carrots and potatoes truly cooked through?
This looks very yummy, but, seems like broth or stock could add some additional depth of flavor.
Thanks for posting!
Se me iso agua la boca!!
Oh man, I going have to give this a try.
Does the rice cook in that amount of time?
Looks so pretty and yummy!! But I’m always a little baffled by the inclusion of cumin since we don’t really use it in Mexico except for maybe goat birria in the south. It’s a very foreign taste and smell to me. I’ve tried so hard for a long time to get used to the flavor but since we don’t grow up with it it’s been hard.
All this to day that in am miserable because I can’t have Indian food, but I will be happy this week when I try to make caldo as pretty as yours! The broth color is perfection🤌🏻
I accidentally read this as cacio e albondigas and suddenly got very confused as it ended up more Mexican by the second.
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