As fall approaches us, it’s that time again for sopas (soups). I can remember mi mamasita (My mom) preparing arroz con pollo (chicken & rice soup) most famous in our household. It was a memorable time for us during the cold months in the Midwest. The aroma of warm tortillas and arroz con pollo reminds me of family gatherings around our kitchen table.

3 quarts of water

1 whole pre-cut chicken

2 cubes chicken bouillon

1-cup long grain white rice

2 chopped celery stems

½ onion

½ green bell pepper

1 teaspoon of garlic

Fresh cilantro (to your liking)

½ teaspoon pepper

½ teaspoon salt

1 fresh-diced tomato

1 cup of Linditas’ Salsa (prepared with tomatoes)

Before the water starts to boil, slowly add in the chicken. When it starts to boil, turn heat down to a medium heat. This is when you add the chicken bouillon or a teaspoon of salt. Keep simmering with a lid on it; make sure you crack the lid so it won’t spill over. Now, in another skillet, brown your rice on medium heat, keep stirring so it won’t burn. If it does, you’ll have to start the process all over again. I’ve done this a couple of times. (That I’ll admit). After the rice is browned, slowly add to the simmering chicken. Please be real careful with this process. Once you’ve added the rice, go ahead and add in your seasonings, onions and vegetables. I add a cup of Linditas’ Hot Salsa for extra flavor and Spice. This recipe will definitely serve four hungry people and maybe have a left over. Serve with warm flour or corn tortillas.