Caldo Cantina

• 6 cups chicken stock, preferably homemade (page 160)
• 1/4 cup long-grain rice
• Salt and black pepper to taste
• 1 cup diced fresh tomato
• 1/2 cup minced onion, preferably white
• 1 cup diced cooked chicken, optional
• 1/4 cup fresh lime juice, or to taste
• 1/2 cup roughly chopped fresh cilantro leaves, or more to taste
• Minced fresh jalapenos or other chiles to taste, optional

1. Put the stock in a medium saucepan and bring it to a boil over medium-high heat.
2. Add the rice along with some salt and pepper and lower the heat so the mixture just bubbles.
3. Cook, stirring occasionally, until the rice is quite tender, about 20 minutes.
4. Meanwhile, combine the vegetables with the chicken if youre using it, lime juice, cilantro, and chiles if youre using them, in the bottom of 1 large or 4 small bowls.
5. When the soup is ready, ladle it over the vegetables and spices, taste and adjust the seasoning if necessary, and serve.

chicken stock, longgrain rice, salt, tomato, onion, chicken, lime juice, fresh cilantro, fresh jalapenos

Taken from www.epicurious.com/recipes/food/views/caldo-cantina-385854 (may not work)