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Will this stay a part of my dinner rotation? CALDO DE POLLO STOCK BASE 4 quarts water ¼ yellow onion 4 small garlic cloves (or 2 large) 2 small bay leaves (or 1 large) 1 tbsp salt 3 lbs chicken drumsticks (skin on or off) 1 spoon chicken bouillon BLENDER MIX 1 garlic clove ¼ onion 1 spoon Knorr tomato bouillon Dash of cumin Ladle of chicken broth 3 Roma tomatoes VEGETABLES 5 small carrots, peeled + cut into 1-inch pieces 2–3 corn cobs, cut into thirds 2 calabacitas, sliced into half‑moons Cabbage, cut into large chunks 1 bunch cilantro, leafy ends only, chopped INSTRUCTIONS 1. In a large pot, add water, onion, garlic, bay leaves, and salt. Bring to a boil. 2. Once boiling, add the drumsticks and chicken bouillon. Let them cook while you prep the blender mix. 3. Add all Blender Mix ingredients to a blender and blend until smooth. 4. Remove the onion, bay leaves, and garlic from the pot. Pour in the blender mix, then add, carrots, and corn. Simmer for about 10 minutes. 5. Add calabacita and cabbage. Cook for another 10 minutes. Stir in cilantro, taste for seasoning, and adjust as needed. 6. Enjoy with warm tortillas or Mexican red rice. ———————— MEXICAN RICE INGREDIENTS ½ yellow onion 2 cups white rice, unwashed 4 cups water 2 spoons tomato bouillon 1 spoon chicken bouillon Dash of cumin Dash of garlic powder 2–3 sprigs cilantro (optional) Oil for cooking INSTRUCTIONS 1. In a pan, heat a little oil and add the ½ yellow onion and 2 cups of white rice. Toast the rice until it turns lightly golden. 2. Once the rice is toasted, add 4 cups of water, tomato bouillon, chicken bouillon, a dash of cumin, and garlic powder. Stir to combine. 3. Optional but highly recommended: add 2–3 sprigs of cilantro on top before covering the pot. 4. Turn the heat down low, cover, and cook for 20 minutes. After 20 minutes, remove the cilantro and fluff the rice.

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