FilipinoMainEasy

Red Rice Arroz Caldo

Name: Red Rice Arroz Caldo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 cup Agriko red rice; 6 cups chicken or vegetable broth; 300g boneless chicken thighs, cut into bite-sized pieces; 3 tbsp fresh ginger, sliced into thin matchsticks; 4 cloves garlic, minced; 2 green onions, chopped (white and green parts separated); 2 tbsp olive oil; Salt and white pepper to taste

Prep 15 mins

Cook 35 mins

Total 50 mins

Serves 4

Ingredients

1 cup Agriko red rice
6 cups chicken or vegetable broth
300g boneless chicken thighs, cut into bite-sized pieces
3 tbsp fresh ginger, sliced into thin matchsticks
4 cloves garlic, minced
2 green onions, chopped (white and green parts separated)
2 tbsp olive oil
Salt and white pepper to taste

Instructions

Rinse Agriko red rice under cold water until the water runs clear, then set aside.
Heat olive oil in a large pot over medium heat. Sauté the minced garlic and ginger slices for 1-2 minutes until fragrant and golden.
Add the chicken pieces to the pot and cook until the edges turn white and opaque, about 3-4 minutes, stirring occasionally.
Pour in the broth and bring to a boil. Add the rinsed Agriko red rice and stir well to combine.
Reduce heat to low, cover partially, and simmer for 25-30 minutes, stirring occasionally, until the rice becomes very soft and creamy and the chicken is fully cooked.
Season with salt and white pepper to taste. Ladle into bowls and garnish with the white parts of green onions and crispy fried garlic if desired.

Chef's Tip

For extra richness and faster cooking, use homemade chicken broth instead of store-bought. The red rice releases natural starches that create the signature creamy texture of arroz caldo—no cream needed. For a vegetarian version, substitute chicken with extra vegetables like carrots, celery, and mushrooms.