ARROZ CON POLLO MEXICANO

Arroz Con Pollo Mexicano image

I can eat this dish every night. I learned this recipe, like most of my Mother's recipes, without measurement. Here is my best effort to share it.

Provided by Twin mama

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 3

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
1 cup long-grain rice
2 small garlic cloves
4 cups water
3 cooked chicken thighs
¼ cup tomato sauce
¼ cup sliced carrot
3 tablespoons chopped celery
1 tablespoon chicken bouillon (such as Knorr®)
1 ½ tablespoons chopped fresh cilantro
½ teaspoon ground cumin
¼ teaspoon ground black pepper

Steps:

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.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 55.8 g, Cholesterol 37.5 mg, Fat 6.5 g, Fiber 1.6 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 539.2 mg, Sugar 1.9 g