Xochitl Broth Recipe
Ingredients
1 large, dry, whole ancho chile, stem and seeds removed, or 1/4 teaspoon crushed red pepper
Boiling water
6 cups regular-strength beef broth
2 tablespoons rice
1/3 cup canned garbanzos, drained
1 medium-size tomato, peeled and chopped
1 canned California green chile, seeded and chopped
1 medium-size onion, chopped
Salt
1 ripe avocado, peeled, pitted, and diced
1/3 cup chopped fresh coriander (cilantro)
2 limes, cut in wedges
Directions
In a large pan, cover ancho chile (if used) with boiling water and let stand for 10 minutes.
Drain and cut into small pieces.
In same pan, combine beef broth, chile, rice, and garbanzos.
Bring to a boil, reduce heat, cover, and simmer for about 20 minutes or until rice is tender.
Blend tomato, California chile, and 1/4 cup of the chopped onion with salt to taste.
Drain and cut into small pieces.
In same pan, combine beef broth, chile, rice, and garbanzos.
Bring to a boil, reduce heat, cover, and simmer for about 20 minutes or until rice is tender.
Blend tomato, California chile, and 1/4 cup of the chopped onion with salt to taste.
Comments
Comments: 2 |
Add a Comment
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
