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    You are in: Home / Recipes / Arroz Caldo Recipe
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    Arroz Caldo

    Arroz Caldo. Photo by Rieaane

    1/1 Photo of Arroz Caldo

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Rieaane's Note:

    This is the way I cooked Arroz Caldo. I never used glutenous rice, I just used jasmine rice instead of it since I found the glutenous very sticky. The starchy texture of jasmine rice is already to make a very delicious Arroz Caldo. Vegetables are also added to complete the nutrients on it.

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    Units: US | Metric


    • 3 tablespoons roasted onions
    • 1 dozen quail egg, boiled


    1. 1
      Wash the rice once then drain.
    2. 2
      Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
    3. 3
      Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
    4. 4
      While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
    5. 5
      Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
    6. 6
      Add the vegetables, cook for 3 minutes.
    7. 7
      Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
    8. 8
      Garnish and serve.

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    Nutritional Facts for Arroz Caldo

    Serving Size: 1 (607 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 684.4
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 10.0 g
    Cholesterol 109.0 mg
    Sodium 843.2 mg
    Total Carbohydrate 67.4 g
    Dietary Fiber 3.2 g
    Sugars 4.1 g
    Protein 29.5 g

    The following items or measurements are not included:

    quail eggs

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