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Arroz Caldo

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"Arroz caldo is a kind of porridge that is served hot."
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55 m servings 430 cals
Original recipe yields 7 servings (7 -8 servings)


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  1. Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
  2. Wash glutinous rice and jasmine rice in a bowl; rinse with water.
  3. Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
  4. Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

Nutrition Facts

Per Serving: 430 calories; 15.8 g fat; 47.2 g carbohydrates; 22.9 g protein; 189 mg cholesterol; 1347 mg sodium. Full nutrition

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