Rosalie gloria's arroz con pollo

1 servings

Ingredients

Quantity Ingredient
2 cups Long grain rice
4 teaspoons Oil
1 teaspoon Salt
¼ teaspoon Ground Comino (cumin)
¼ teaspoon Garlic powder
¼ teaspoon Black pepper
4½ cup Water
1 medium Chicken, cut in pieces
2 3 Stalks of Celery
2 Carrots, thinly sliced
1 medium (To 2) Tomatoes, finely chopped
½ Green Bell pepper, diced
½ medium White onion, chopped

Directions

In a measuring cup, add all spices to ½ cup water. Stir well, set aside. In a large frypan, add oil and rice. Brown rice on medium high heat, stirring often. Set aside when done. As you're browning the rice, place chicken pieces in a large 3 Quart pot, over medium high heat, Covered. Cook until lightly browned on all sides. Drain fat.

Add vegetables, rice, and spice mixture to chicken (beware of rising steam). Add 4 cups water and bring to a boil. Reduce heat (medium-low) and cover. Allow to cook about 20 minutes. Serve with beans and tortillas.

Serves 6 to 8.

From: Ron Allard Date: 06-10-95 (159) Fido: Cooking

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