Cheesy Leftover Turkey Arroz Caldo
Cook time: 20 minutes
Total: 50 minutes
8 oz Graziers Raw Monterey Jack
4 cups shredded turkey breast
1 cup white rice
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
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.
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.
Cook eggs in boiling water for 7 minutes. This will create a creamy custard-like yolk.
Cook yellow onion and minced garlic in olive oil until onions are tender. Add salt and pepper.
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.