Chilly nights call for something warm...

Another chilly Chicago night and so we opted for some soul-warming arroz caldo. I've made it earlier in the year but this time I added some mushrooms for a more earthy flavor.My arroz caldo with mushrooms recipe:

12-16 cups of homemade chicken stock
1 tablespoon minced garlic
1 onion, chopped
1 cup white mushrooms, sliced
1 1/2 tablespoons minced ginger
oil for sauteeing
1 tablespoon black pepper
2 chicken bullion cubes
1 rotisserie chicken deboned
1 1/2 cups rice - sushi, jasmine or long grain
1/4 cup lemon juice
1 handful sliced green onion

-- In large dutch oven, saute garlic, onions, mushrooms and ginger in cooking oil. Cook until onions are softened.
-- Add chicken to pot and heat through.
-- Add rice and stir to coat with oil.
-- Add black pepper and bullion cubes.
-- Add homemade chicken stock and stir.
-- Let it cook over low to medium heat for about 30-40 minutes, stirring occassionally.
-- Add lemon juice and sliced green onion about 5 minutes before serving.


  1. Oh yummy, this looks and sounds excellent!!

  2. yum... we have something very similar in Vietnamese cuisine, no idea what it would be called in English... but I have never made it myself before, as easy as it is...but my mom used to make it for me whenever I was sick, instead of chicken noodle soup :)