Arroz Caldo (Filipino Chicken and Rice Ginger Soup)

2 tablespoons olive oil 
1 onion, diced 
2 cloves garlic, crushed 

1 piece of ginger (2 inches or so) peeled and sliced

1/2 rotisserie chicken deboned and chopped into bite sized pieces

black pepper salt to taste

6 cups broth or chicken bouillon and water

1 cup rice

toppings: sliced green onions, lemon slices 

Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken broth, rice and bring to a boil. Cover and cook on medium for about 10 minutes, stirring occasionally to check sticking. Top with toppings can also add a splash of fish sauce if you'd like.