Tona'S Arroz Con Pollo - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
2 garlic cloves, sliced
1 1/2 tsp. salt
2 1/2 c. water
1 c. rice
3 green onions with tops, sliced
2 Tbsp. vegetable oil
1/2 c. Pace picante sauce
1/2 tsp. ground cumin
1/4 tsp. pepper
2 medium tomatoes, coarsely chopped

Preparation

Simmer chicken, garlic and 1/2 teaspoon of salt in water in large saucepan for 30 minutes.
Remove chicken; drain, reserving 2 cups stock.
Cool chicken to touch.
Remove skin and bones.
Cut chicken into bite size pieces. Cook rice in oil in 10-inch skillet over low heat, stirring occasionally, until golden brown.
Stir in reserved stock, chicken, picante sauce, cumin, pepper and remaining 1 teaspoon salt.
Bring to a boil, reduce heat, cover and continue cooking until most of the liquid is absorbed, about 5 minutes.
Serve with additional picante sauce.
Makes 6 servings.