I remember my mom cooks the best arroz caldo. It is actually a Spanish word for Chinese congee. Now that we are so far away from home, I try my best to cook the best arroz caldo for my family.
Last night this is what we had for dinner. It is also a good way to make use of the rice left overs. I put lots of ginger to have a more spicy flavor, some chives, a little tomato and lots of garlic.
I am so-o-o drooling as I write this post!