Arroz Con Pollo(Chicken With Rice) - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen peas and carrots
1 (3-1/2 lb.) chicken, cut up
1 Tbsp. vegetable oil
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 clove garlic
2 c. uncooked quick-cooking rice
1/2 tsp. salt
1 (8 oz.) can stewed tomatoes
1 1/2 tsp. azafran (found in International Spanish section of grocery store)

Preparation

Chicken casserole preparation: Place peas and carrots in a 1 1/2 quart casserole. Cover with waxed paper; microwave on 100% (high) 10 minutes. Set vegetables aside. Coat chicken pieces with browning mix below; place coated pieces in a 2 1/2 quart casserole. Cover; microwave on 100% (high) for 20 to 25 minutes, rearranging chicken after 12 minutes. Pour drippings into a measuring cup; set aside. Remove chicken. Combine oil, onion, bell pepper and garlic in same casserole. Cover; Microwave on 100% (high) 3 minutes. Add water to drippings to make 2 cups. Add drippings, rice, salt, tomatoes and azafran to onion mixture. Cover; microwave on 70% (medium high) 7 minutes. Add chicken, peas and carrots. Cover and microwave on 70% (medium high) 5 minutes. Serve hot. Servings: 6.