Arroz Con Pollo(Chicken With Rice) - cooking recipe

Ingredients

2 large fryers
1 1/2 sticks oleo
2 green peppers
2 stalks celery
2 large onions
poultry seasoning
1 1/2 lb. Velveeta cheese
2 cans English peas
salt and pepper to taste
1 c. Ro-Tel tomatoes
2 1/2 c. raw rice
onion tops and parsley

Preparation

Boil fryers with a little water.
Add poultry seasoning.
Cook until tender.
Reserve broth.
Cook rice in broth, using 2 1/2 cups broth and water, if necessary.
Saute onions, green peppers and celery.
Combine cooked rice, sauteed onions, green peppers and celery, tomatoes, deboned chicken and cheese.
Mix with drained peas.
Add onion tops and parsley.
Pour into a 9 x 13-inch baking dish and bake a few minutes until cheese is well blended.