Easiest Way to Prepare Yummy Arroz caldo de jeneva

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Arroz caldo de jeneva

Before you jump to Arroz caldo de jeneva recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Water is the best drinks out there. Soda and coffee, when ingested in small amounts, aren’t that bad. It will be, however, a bad idea to exclusively drink soda or coffee. Ingesting water instead of other kinds of drinks is a good way to help your body in its health and hydration. This also helps you reduce your caloric intake by hundreds of points without requiring you to buy and eat gross diet foods. Water is often one of the keys to successful weight loss and healthfulness.

There are plenty of things you can pursue to become healthy. Extensive gym visits and directly defined diets are not always the solution. It is the little things you choose day after day that really help you with weight loss and getting healthy. Being smart about the decisions you make each day is a start. Wanting to get in as much physical exercise as possible is another. Don’t forget that health isn’t only about simply how much you weigh. It’s about making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to arroz caldo de jeneva recipe. To make arroz caldo de jeneva you need 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Arroz caldo de jeneva:

  1. You need 2 cups of sticky rice.
  2. Provide 2 Tbsp of ginger.
  3. Take 1/2 of red onion.
  4. Get 1/4 kg of chicken.
  5. Get 1/4 kg of ox tripe.
  6. Use 1/4 kg of pork lung.
  7. You need 1 gallon of water.
  8. Get to taste of salt & peper.
  9. Provide 3 Tbsp of fish sauce.
  10. Get of Hard boiled eggs, to garnish.

Instructions to make Arroz caldo de jeneva:

  1. Saute oninon and ginger and chicken 5 minutes then add the oxtripe and lung. Stir in 5 munutes then add the rice and sautee for 3 minutes..
  2. Add water and boil until the rice is cooked and sticky..
  3. Finish of salt and pepper and 3 tablespoon of fish sauce. Garnish with boiled egg.

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