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Xochitl Broth

Mexican.Chef's picture
Ingredients
  Dry ancho chile/1/4 teaspoon crushed red pepper 1 Large, stems and seeds removed
  Boiling water 1 Cup (16 tbs)
  Beef broth 6 Cup (96 tbs)
  Rice 2 Tablespoon
  Canned garbanzos 1⁄3 Cup (5.33 tbs) (Drained)
  Tomato 1 Medium, peeled and chopped
  Canned california green chile 1 , seeded and chopped
  Onion 1 Medium, chopped
  Salt To Taste
  Ripe avocado 1 , peeled, pitted and diced
  Chopped coriander 1⁄3 Cup (5.33 tbs) (Cilantro)
  Limes 2 , cut into 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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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4.25278
Average: 4.3 (18 votes)

1 Comment

Anonymous's picture
What are we supposed to do with the avocado, lime skuces and coriander?!