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Categories:Viewed: 25 - Published at: a year ago
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
Method
- Put the stock in a medium saucepan and bring it to a boil over medium-high heat.
- Add the rice along with some salt and pepper and lower the heat so the mixture just bubbles.
- Cook, stirring occasionally, until the rice is quite tender, about 20 minutes.
- 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.
- When the soup is ready, ladle it over the vegetables and spices, taste and adjust the seasoning if necessary, and serve.
