With our family having no helper since June, I had to step up and force myself to cook, hence the recipes you have been reading in my previous posts. And with my toddler’s increasing solid intake, I also have to maintain fresh home-cooked meals with a good balance of veggies, meat, and rice.
I’ll be posting my recipes for the week. Here’s one, which I got from Good Housekeeping Magazine July issue.
Chicken Rice Soup
You will need:
Canola oil for sauteeing
Chicken fillets cut into cubes for easier cooking
1/2 cup washed uncooked rice
Here’s what you’ll do:
1. Saute onion, carrots, and sayote.
2. Add in chicken and let it brown a little.
3. Add in water and rice. Season to taste.
4. Mix occasionally and wait for the rice to cook. Serve hot or warm.
You can use other veggies, like celery.
More on my next post!