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.
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