Caldo Cantina

Name: Caldo Cantina
Ingredients: 6 cups chicken stock, preferably homemade (page 160); 1/4 cup long-grain rice; Salt and black pepper to taste; 1 cup diced fresh tomato; 1/2 cup minced onion, preferably white; 1 cup diced cooked chicken, optional; 1/4 cup fresh lime juice, or to taste; 1/2 cup roughly chopped fresh cilantro leaves, or more to taste; Minced fresh jalapenos or other chiles to taste, optional

9 ingredients

5 steps

Ingredients

6 cups chicken stock, preferably homemade (page 160)
1/4 cup long-grain rice
Salt and black pepper to taste
1 cup diced fresh tomato
1/2 cup minced onion, preferably white
1 cup diced cooked chicken, optional
1/4 cup fresh lime juice, or to taste
1/2 cup roughly chopped fresh cilantro leaves, or more to taste
Minced fresh jalapenos or other chiles to taste, optional

Directions

1

Put the stock in a medium saucepan and bring it to a boil over medium-high heat.
2

Add the rice along with some salt and pepper and lower the heat so the mixture just bubbles.
3

Cook, stirring occasionally, until the rice is quite tender, about 20 minutes.
4

Meanwhile, combine the vegetables with the chicken if youre using it, lime juice, cilantro, and chiles if youre using them, in the bottom of 1 large or 4 small bowls.
5

When the soup is ready, ladle it over the vegetables and spices, taste and adjust the seasoning if necessary, and serve.