Cheesy Leftover Turkey Arroz Caldo

Prep time: 30 minutes
Cook time: 20 minutes
Total: 50 minutes

8 oz Graziers Raw Monterey Jack
4 cups shredded turkey breast
1 cup white rice
4 eggs
8 cloves garlic for frying
1 tablespoon minced garlic
1/2 diced yellow onion
1/2 cup green onion
2 teaspoons minced ginger
6 cups chicken broth
1/2 cups water for cooking rice
5 cups of water to boil eggs
1/2 tablespoon fish sauce
2 tablespoons olive oil
3 tablespoons veggie oil
1 teaspoon salt
1 teaspoon pepper

Step 1
Rinse rice until it is no longer cloudy. Heat water to a boil and add rice. Turn heat to a low simmer with lid on. Cook for 17 minutes.

Step 2
While rice is cooking, slice 8 cloves of garlic and fry in veggie oil until browned and crispy. Use a metal frying strainer to collect garlic pieces. Place on a paper towel to cool.

Step 3
Cook eggs in boiling water for 7 minutes. This will create a creamy custard-like yolk.

Step 4
Cook yellow onion and minced garlic in olive oil until onions are tender. Add salt and pepper.

Step 5
Add the broth to the rice along with the onions and garlic. Add ginger and turkey. Continue to simmer for 15 minutes mixing every few minutes. When finished, mix in 4 ounces of shredded Graziers Raw Milk Monterey Jack. Save the rest for garnish. Top arroz caldo with green onion, shredded jack cheese, fried garlic, fish sauce, and squeezed lemon.


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