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Jalisco's soupy rice with pork or chicken, vegetables, and a thin tomato broth. This protein-rich, comforting family dish is a warm, satisfying one-pot meal perfect for rainy days.
Rinse the rice under cold running water until the water runs clear and drain well.
In a large pot over medium-high heat, add vegetable oil and brown the pork shoulder or chicken thighs on all sides for about 4–5 minutes. Remove and set aside.
Add chopped onion and garlic to the pot, sauté for 2–3 minutes until translucent, then add chopped tomatoes and cook until they break down (about 5 minutes), stirring occasionally.
Return the meat to the pot, add 8 cups water, salt, and black pepper; bring to a boil, skimming off any foam that rises. Reduce to a gentle simmer, cover, and cook for 25–30 minutes.
Stir in the rinsed rice, diced carrots, zucchini, and potato. Simmer uncovered over medium-low heat, stirring occasionally so rice doesn't stick, until vegetables are tender and rice is slightly al dente, about 18–22 minutes.
Adjust salt if needed. Remove the meat, shred or cut into pieces, then return to the soup with chopped cilantro. Simmer 5 minutes more. Serve hot and enjoy!
