Arroz Caldo with Ginger-Poached Tilapia and Crispy Garlic

In a small pot, sauté half the minced garlic and all of the ginger in half the olive oil until fragrant and golden. Add the rice and toast for 1 minute.

Pour in 3 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice has broken down into a creamy porridge consistency.

While the rice cooks, season the tilapia with salt and pepper. Gently poach the fish directly in the bubbling porridge during the last 5 minutes of cooking until opaque and tender.

In a separate small skillet, toast the remaining garlic in the rest of the olive oil until crisp and dark golden. Drain on a paper towel.

Fold the spinach into the porridge until just wilted. The residual heat will soften the leaves perfectly.

Serve in a warm bowl, topped with the crispy garlic and a drizzle of the garlic-infused oil. The aroma of ginger and garlic should be bright and warming.