Bone Broth with Rice and Peppermint

This dish is a great option for celebrations. It is easy to make and fantastic to savor, while providing the benefits of a good broth sprinkled with amazing “hierba buena” (ie. peppermint). The rice also adds consistency to the broth for those who want that extra flavor and richness.

Ingredients:

• 4 organic chicken drumsticks (medium size)
• 3 beef bones
• ¼ onion
• 3 medium carrots
• 1 large potato
• 2 small leeks
• 2 Tbsp of rice per person
• A few peppermint leaves
• 2 hard boiled eggs
• Extra virgin olive oil
• Salt to taste

Instructions:

1. In the pressure cooker or instant pot (pressure cooker setting) sauté the olive oil and minced onion.
2. After a few seconds, add the peeled carrots, peeled potatoes in large pieces and peeled leeks. Sauté for a few seconds.
3. Add the chicken and the beef bones. Sauté for a few seconds.
4. Add water to the maximum possible in the cooker (it varies per model, check the level)
5. Close the pressure cooker and set it to cook for 15 minutes.
6. When the pressure cooker has cooled off and it can be opened, pour the broth into a colander so that only the broth is set aside, leaving the rest of ingredients apart.
7. Cut the cooked chicken in small pieces. Cut the hard boiled eggs in small pieces. Set aside
8. On a separate pan, pour the broth and the rice and let it boil until rice is tender.
9. Before the rice is completely done (5-7min before is done), add the peppermint, salt to taste and minced chicken and egg.
10. It should end up being a thick but liquid soup. Ready to serve!

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