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