Rice and Chicken Recipe
Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.. In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
Jul 2, 2013 by
Servings: 4
Prep Time: 10 mins
Total Time: 1 hour
Prep Time: 10 mins
Total Time: 1 hour
Related Categories: Rice Dishes,
Ingredients:
2 whole chicken breast,1 scallion,½ white onion,2 garlic cloves,½ tablespoon ground cumin ½ tablespoon sazon Goya with azafran,1 bay leaf,Salt and Pepper,2 tablespoons olive oil,¼ cup onion,¼ cup chopped red bell pepper,¼ cup chopped green pepper,1 cup long- grain white rice 1 tablespoon tomato paste,¼ cup chopped fresh cilantro,½ cup frozen peas,½ cup frozen diced carrots,½ cup frozen diced green beans
