Arroz Con Pollo Mexicano

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)
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper

Directions

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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