Caldo de Arroz / Rice Soup with Chicken and Vegetables ❤️

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based protein option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made at home.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa offers more protein while barley is often less expensive.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are lower in sugar and can be fresh or frozen.

Add 1 tablespoon of oil to a pot and sear 2 chicken breasts for about 3 minutes until golden.

Flip chicken and add 1 and 1/4 cup of chopped onion; sear for another 3 minutes.

Add 10 cups of water and 1 tablespoon of salt; bring to a boil.

Lower temperature to medium-low and cook for 30 to 35 minutes until chicken reaches 165°F.

Grind 1 teaspoon of whole peppercorns and 3/4 teaspoon of whole cumin; mix with 1/2 cup of water and set aside.

Let chicken cool for 10 minutes, then cover with plastic wrap to keep moist.

Prepare vegetables: chop 3 medium-sized carrots, 2 celery ribs, and 3 calabasas (or zucchini) into bite-sized pieces.

Cut 3 Roma tomatoes into quarters for blending.

Blend the tomatoes with the ground spice mixture and 2 cups of water until smooth.

In a large Dutch oven, heat 3 tablespoons of canola oil over medium heat; add chopped onions and sauté briefly.

Add all chopped vegetables to the pot and sweat for 15 minutes, stirring occasionally.

Add 2 teaspoons of tomato paste, 1 cup of corn, and 1 cup of rinsed jasmine rice; stir to combine without browning the rice.

Pour in the blended tomato and spice mixture along with the chicken broth; bring to a boil.

Lower the heat to a medium-low boil and shred the cooked chicken from the pot.

Cooking Techniques

Equipment Needed

Spice Level: