Sopa de Arroz con Gallina

Heat the oil in a large pot over medium-high heat until shimmering, about 1-2 minutes.

Add the minced onion to the hot oil and sauté until softened and translucent, stirring occasionally, about 3-4 minutes.

Stir in the uncooked rice, coating it thoroughly with the oil and cooking until it turns lightly golden and fragrant, about 2-3 minutes.

Pour in the tomato sauce and stir well to combine with the rice mixture.

Slowly add the hot seasoned chicken broth to the pot, stirring gently to prevent the rice from sticking to the bottom.

Bring the soup to a boil, then reduce heat to medium-low and add the cooked chicken.

Simmer uncovered for 15-18 minutes, stirring occasionally, until the rice is tender and has absorbed most of the broth.

Taste and adjust seasoning if needed, then serve hot in bowls.