Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Wash the rice once then drain.
  2. Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
  3. Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
  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. Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
  6. Add the vegetables, cook for 3 minutes.
  7. Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
  8. Garnish and serve.