Caldo Cantina

1. 1

   Put the stock in a medium saucepan and bring it to a boil over medium-high heat.

2. 2

   Add the rice along with some salt and pepper and lower the heat so the mixture just bubbles.

3. 3

   Cook, stirring occasionally, until the rice is quite tender, about 20 minutes.

4. 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. 5

   When the soup is ready, ladle it over the vegetables and spices, taste and adjust the seasoning if necessary, and serve.

No additional tips available.