Caraway and Dill Caldo de Vaca con Arroz

Method

1. Before adding the rice, mix caraway seeds and dill into the broth.
2. Place beef bones in a pot with onion, carrot, celery, and water.
3. Bring to a boil, then simmer for 1 hour.
4. Add rice, salt, and paprika, then cook until rice is tender.
5. Strain and serve hot.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.