Sopa de Arroz con Costilla: A Hearty and Beginner-Friendly Rice Soup

There is something deeply comforting about a bowl of homemade soup, especially one that has been simmered slowly, allowing the flavors to meld beautifully. Sopa de Arroz con Costilla is a traditional Colombian dish that brings warmth, nourishment, and simplicity to the table.

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This dish holds a special place in many homes, often prepared as a way to bring the family together. I remember the first time I made a version of this soup on my own, hesitant but determined to recreate the flavors of my childhood. To my surprise, it was much easier than I expected, and the results were just as satisfying.

This recipe is perfect for beginner cooks because it requires minimal ingredients, straightforward techniques, and simple seasonings that come together to create a rich and hearty meal. It is also time-efficient, as most of the cooking time is hands-off, allowing you to go about your day while the soup simmers. Additionally, this dish is highly nutritious, packed with protein, vegetables, and wholesome rice to create a balanced meal in a single bowl.

For those who do not eat pork, this version replaces pork ribs with chicken or beef, maintaining the same depth of flavor while making it more versatile for different dietary preferences. Whether you are looking for a comforting meal on a chilly evening or a simple, foolproof recipe to build your cooking confidence, this soup is an excellent choice.

Ingredients and Preparation

Ingredients (Serves 4)

• 8 cups water
• ½ cup of aliños sauce (see note below)
• 2 pounds bone-in beef short ribs or chicken thighs
• ½ teaspoon ground cumin
• 1 cup peas
• 1 cup chopped carrots
• ½ cup rice (white or brown)
• ½ teaspoon color or achiote (for color and mild flavor)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Avocado for serving

Ingredient Notes and Substitutions

• Aliños Sauce: This is a flavorful Colombian seasoning blend made from onions, garlic, bell peppers, cilantro, and spices. If you do not have access to aliños, you can make a quick version by blending together ½ onion, 2 garlic cloves, ½ bell pepper, ¼ cup cilantro, ½ teaspoon ground cumin, and a dash of salt.
• Meat Options:
  • Beef short ribs provide a deep, rich flavor and will become tender with slow cooking.
  • Chicken thighs (bone-in, skin removed) are a great alternative for a lighter version of the soup. They cook faster and still impart great flavor to the broth.
• Rice: White rice cooks faster and absorbs the broth well, but brown rice can be used for a slightly nutty taste and extra fiber. If using brown rice, allow an additional 10-15 minutes of cooking time.
• Achiote: This adds a warm golden color to the soup. If unavailable, you can substitute it with paprika or turmeric.

Step-by-Step Instructions

Step 1: Start the Broth

1. In a large pot, combine the water, aliños sauce, beef short ribs (or chicken), and ground cumin. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and let it simmer for 1 hour if using beef or 45 minutes if using chicken. This allows the meat to become tender and infuses the broth with deep flavor.
3. Occasionally, skim off any foam or excess fat that rises to the surface to keep the broth clear and clean-tasting.

Step 2: Add Vegetables and Rice

4. Add the chopped carrots, peas, rice, and achiote to the pot. Stir well to distribute everything evenly.
5. Continue to simmer the soup uncovered for another 15-20 minutes (or longer if using brown rice) until the rice is fully cooked and the meat is fork-tender.

Step 3: Final Touches

6. Taste the soup and season with salt and black pepper as needed.
7. If using beef short ribs, remove them from the pot, shred the meat off the bones using a fork, and return the shredded meat to the soup. If using chicken, simply shred the meat and discard the bones.
8. Stir in fresh cilantro just before serving for a burst of brightness.

Beginner Tips and Notes

How to Tell if the Meat is Cooked

• Beef Short Ribs: The meat should be tender and easily pull away from the bone. If it is still tough, let it simmer for an additional 10-15 minutes.
• Chicken Thighs: Use a fork to check if the meat shreds easily. If not, let it cook for another 5-10 minutes. If using a meat thermometer, the internal temperature should reach 165°F (75°C).

What to Do if the Rice Overcooks

If the rice absorbs too much liquid and becomes too thick, simply add a little more water or broth to loosen it up. Stir well and adjust seasoning as needed.

Preventing Overcooked Vegetables

Add the vegetables later in the cooking process to maintain their texture. Peas and carrots should still have a slight bite rather than becoming mushy.

Efficient Meal Prep Tips

• Chop vegetables in advance and store them in the refrigerator until ready to use.
• If making your own aliños sauce, prepare a large batch and freeze it in ice cube trays for easy portioning.
• Cook extra rice separately and add it to leftovers later to avoid the rice soaking up too much broth overnight.

Serving Suggestions

This soup is a complete meal on its own, but pairing it with simple sides can enhance the experience:

Traditional Colombian Pairings

• Sliced avocado on the side or mashed into the soup for creaminess.
• Arepas (corn cakes) or tostadas for a crunchy contrast.
• A squeeze of fresh lime juice for added brightness.

Storage and Reheating Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The soup can be frozen for up to 2 months. If freezing, let it cool completely before transferring it to a freezer-safe container.
• To reheat, warm the soup gently over low heat on the stovetop, adding a bit of water if needed to restore consistency.

Conclusion

Sopa de Arroz con Costilla is a comforting, beginner-friendly soup that is as easy to make as it is delicious. By swapping out pork for beef short ribs or chicken, this version maintains the heartiness of the original while making it more versatile.

For new cooks, this recipe provides an opportunity to practice basic soup-making techniques such as building a flavorful broth, simmering meat to tenderness, and balancing seasoning. The process is simple but rewarding, resulting in a homemade meal that is both nourishing and satisfying.

If you try this recipe, I encourage you to share your experience. Did you go with beef or chicken? Did you add any personal twists? Cooking is all about experimentation and making dishes your own. Let me know in the comments—I’d love to hear how it turned out for you!