Arroz Con Pollo Mexicano - cooking recipe

Ingredients
    1 teaspoon vegetable oil
    1 cup long-grain rice
    2 small garlic cloves
    4 cups water
    3 cooked chicken thighs
    1/4 cup tomato sauce
    1/4 cup sliced carrot
    3 tablespoons chopped celery
    1 tablespoon chicken bouillon (such as Knorr(R))
    1 1/2 tablespoons chopped fresh cilantro
    1/2 teaspoon ground cumin
    1/4 teaspoon ground black pepper
Preparation
    Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.

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