clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Chilean Carbonada

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Soups
  • Method: Stove-cooked
  • Cuisine: Chilean


Serve as a soup or a main dish, always delicious.


  • 2 pounds of minced top sirloin (or eye of round steak)
  • 1 medium yellow onion
  • 3 medium carrots
  • 2 stalks celery
  • 1/2 bell pepper (red or green)
  • 3 large red potatoes
  • 6 handfuls or 1/2 cups of white rice, short grain, raw
  • spinach or chard
  • peas
  • 1/2 teaspoon of paprika, Mexican oregano, comino
  • 2 bay leaves
  • salt, pepper, parsley, oil


  1. Cut meat into cubes, onion into small cubes, same with carrots, pepper, and celery.
  2. In a large pot, heat one tablespoon of oil and brown the meat 2 minutes per side over medium-high heat. Add the onion and season with salt, seasonings, and pepper. Let sauté for about 5 minutes.
  3. Add carrots and celery, sauté for 3 minutes, stirring occasionally.
  4. Add water until it is all covered, 1.5 to 2 liters. Add the bay leaves.
  5. Add potatoes and rice, stir well and add more salt and pepper if necessary.
  6. Cook for 20 minutes over medium heat covered.
  7. Test, adjust the seasoning. Add the chopped chard or spinach and peas, cook 3 minutes more. Serve hot.

Keywords: chilean carbonada