Ingredients with Measurements:
- 1 cup of white rice
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon of olive oil
- 6 cups of chicken broth
- 1 teaspoon of cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 lime, cut into wedges
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño pepper and sauté until the onion is translucent.
2. Add the rice, black beans, diced tomatoes, chicken broth, cumin, oregano, salt, and black pepper to the pot. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the rice is tender.
4. Ladle the caldo tlalpeño into bowls and garnish with fresh cilantro and a lime wedge.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 4g
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 7g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Pinto beans can be used instead of black beans.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
Variations:
- Add shredded chicken or diced avocado for extra protein and flavor.
- Use quinoa instead of rice for a gluten-free option.
- Add a can of corn for extra sweetness and texture.
Tips and tricks:
- Rinse the rice before adding it to the pot to remove excess starch.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- Use fresh lime juice for a brighter flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the caldo tlalpeño in a pot over medium heat until heated through.
Presentation ideas:
- Serve the caldo tlalpeño in colorful bowls with a lime wedge and fresh cilantro on top.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Cornbread
- Tortilla chips
- Quesadillas
Suggested side dishes:
- Grilled vegetables
- Mexican rice
- Refried beans
Troubleshooting advice:
- If the rice is still hard after 20-25 minutes of simmering, add more broth or water and continue cooking until tender.
Food safety advice:
- Make sure to cook the chicken broth to a safe temperature of 165°F before adding it to the pot.
Food history:
- Caldo tlalpeño is a traditional Mexican soup that originated in the Tlalpan neighborhood of Mexico City.
Flavor profiles:
- This soup is savory, slightly spicy, and has a hint of tanginess from the lime juice.
Serving suggestions:
- Serve the caldo tlalpeño with warm tortillas or crusty bread for dipping.
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Region: Mexican