Sopa de arroz con mollejas para un almuerzo muy nutritivo.

Soak sweetbreads in cold water for 1 hour, changing the water occasionally.

Blanch sweetbreads in boiling water for 5 minutes, then cool in ice water.

Remove the membranes and any fat from the sweetbreads, then cut into bite-sized pieces.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in diced tomato, cumin, bay leaves, salt, and black pepper; cook for another 2-3 minutes.

Add chicken broth and bring to a boil.

Stir in rice and reduce heat to a simmer; cook until rice is tender, about 15-20 minutes.

Add the sweetbreads and cook for an additional 5 minutes to heat through.

Remove bay leaves and adjust seasoning if necessary.

Serve hot, garnished with chopped cilantro and a squeeze of lime.

Spice Level:

Allergens