Arroz caldo
Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso. In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce as condiments, as well as a hard-boiled egg. Most versions also add safflower (kasubha) which turns the dish characteristically yellow. Arroz caldo is also known as pospas in Visayan regions, though pospas has slightly different ingredients.
Source: Wikipedia
:max_bytes(150000):strip_icc()/20210508-arroz-caldo-melissa-hom-Hero-seriouseats-6-dbc8058635c64ac0bd3eeadd8da5ddee.jpg "20210508-arroz-caldo-melissa-hom-Hero-seriouseats-6-dbc8058635c64ac0bd3eeadd8da5ddee")
:max_bytes(150000):strip_icc()/6512910-02568b8eea414fff9d49f500458faaf3.jpg "6512910-02568b8eea414fff9d49f500458faaf3")
