Caldo de Pollo (Rooster Soup) and Mexican Rice
This rooster soup (caldo de pollo) is full of veggies and spices that give the soup shade and tons of taste!
Elements for 1 cup soup
- ¼ cup chopped carrots
- ¼ cup chopped celery
- ¼ cup chopped potato
- ¼ cup chopped zucchini
- ½ ear of corn kernels eliminated
- 2 cups water
- ¼ cup chopped onion
- 2 oz rooster breast chopped
Elements for Mexican rice served with soup
- ¼ cup brown rice raw
- ¼ cup sliced onion
- 2 small tomatoes
- 2 garlic cloves peeled
- ½ tsp cumin
- salt to style
Instructions for soup:
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In a pot on medium warmth, add water, rooster, onions, carrots, corn, potato, salt, and pepper. Go away coated.
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As soon as the rooster is absolutely cooked, add zucchini and celery. Combine till absolutely integrated. Then, deliver the pot to a simmer.
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Elective. Serve topped with cilantro and freshly squeezed lemon juice.
Instructions for rice:
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Cook dinner rice per package deal directions.
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Whereas the rice is cooking, add tomato, onions, garlic, cumin, and salt. Combine till absolutely integrated. Serve and revel in.
Supply hyperlink
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