Craving a comforting and nutritious meal that's both easy on the wallet and packed with flavor? Look no further than this simple yet satisfying chicken broth with vegetables and rice recipe. This hearty dish is perfect for a cozy night in, a light lunch, or even a satisfying weeknight dinner. The rich, savory broth is brimming with the goodness of tender chicken, vibrant vegetables, and fluffy rice, creating a wholesome and delicious experience. Forget complicated recipes and long cooking times; this recipe is designed for efficiency and ease, minimizing fuss while maximizing flavor.
This recipe showcases the versatility of simple ingredients, transforming everyday staples into a culinary delight. From the tender chicken to the perfectly cooked rice, each element complements the others to create a harmonious blend of textures and tastes. Ready to dive into the deliciousness? Let's get started with the step-by-step guide to making your own bowl of comforting chicken broth with vegetables and rice.
Tools Needed
- Pot
- Blender
- Frying pan
Ingredients
- Whole chicken: almost a whole
- Garlic: 7 cloves
- Cilantro: 1 bunch
- Celery: 2 sticks
- Onion: 1.5
- Ripe tomatoes: 7
- Pua chiles: 4
- Epazote leaves: 1-2 sprigs (dried or fresh)
- Rice: 1/3 cup
- Green beans (frozen): 4 cups
- Large peppers: 4
- Carrots: 3 (peeled)
- Zucchini: 1
- Potato (medium): 1
- Water: 2.5 liters
- Salt: 1 tablespoon (to taste)
- Olive oil
Step-by-Step Instructions
Step 1. Prepare the Chicken Broth
- Cut the chicken into pieces (remove half the breast).
- In a pot, combine chicken, 2.5 liters of water, half an onion, 2 cloves garlic, cilantro and a little salt. Bring to a boil and remove foam.
- Add tomatoes and pua chiles to the boiling chicken broth. Boil for 6 minutes.
- Turn off the heat and let the tomato-chile mixture cool. Blend the mixture with a little of the broth, allspice and 2 cloves garlic.
- Remove the onion, cilantro, and garlic from the cooked chicken.
Step 2. Sauté the Rice and Blend the Sauce
- In a frying pan, fry the washed rice in olive oil until golden.
- Add the blended tomato-chile sauce to the fried rice and cook for 5 minutes.
Step 3. Simmer the Soup
- Add carrots and potato to the broth.
- Add the rice mixture, epazote, green beans, zucchini and remaining cilantro to the chicken broth. Cook for another 10 minutes or until vegetables are tender.
- Season with salt to taste.
Step 4. Serve
- Serve hot with a squeeze of lemon.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Fresh epazote is preferred over dried.
- Adjust the amount of salt and chili to your liking.
Nutrition
- N/A
FAQs
1. Can I use frozen vegetables?
Absolutely! Frozen vegetables work perfectly in this recipe. Just add them directly to the pot without thawing.
2. How can I make this recipe vegetarian?
Omit the chicken and chicken broth. Use vegetable broth instead, and you can add extra vegetables like mushrooms or lentils for added protein.
This simple recipe delivers a big flavor punch, proving that wholesome and delicious meals don't have to be complicated. Enjoy the comforting warmth and nourishing benefits of this hearty chicken broth, perfect for any occasion. We hope you savor every spoonful!