(Chicken and Rice)
Provided by Mireya Rodriguez
3 cups of rice
3 cups of rice
2 chicken breasts, chunked
2 cups of chopped carrots
2 cups of chopped green beans
1 onion, chopped
1 bell pepper, chopped
1 stalk of celery, chopped
1 can of corn
1/2 bunch of cilantro, chopped (discard the long part of the stem)
2 garlic cloves, minced or 1 tsp garlic powder
1 tablespoon of annatto (achiote) for color
1 tablespoon of vegetable oil
1 teaspoon of salt
Boil the chicken first, this will make a broth to use for cooking the rice.
Rinse the rice and put it in the cooking pot with 1 garlic clove, minced (this is half of the garlic), 1 tablespoon of vegetable oil, 1 teaspoon of salt and 1 tablespoon of annatto. Give the cooking pot a slight shake so that the rice and all the other ingredients level out, then pour in the chicken broth. The broth should cover the rice about one inch deep (typically the index finger is used to measure the broth -from the tip to the first line), if there isn't enough broth, add water.
Cover the cooking pot and bring the rice to a boil, turn down the heat to low and let it finish cooking covered. There is no need to stir, just let the rice simmer undisturbed for 20 to 30 minutes then turn off the burner and let it set for as long as you like.
In a skillet sauté the chopped onion, bell pepper, celery and garlic in a little bit of oil. After they are tender and the flavors have blended, add a little water and the chopped carrots and green beans. Just before the vegetables are tender add the canned corn and the cilantro. You may also throw in the chicken at this time After the carrots and green beans are tender, drain any water that remains, and combine the vegetables and chicken with the rice. Mix well and add more salt to taste. Cover for at least 10 minutes before serving.
|In Costa Rica there are two options - achiote paste and achiote liquid|
|Arroz con Pollo|