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LOCATION: Recipes >> Poultry >> Arroz Con Pollo 04

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Arroz con pollo (Chicken and Rice)

1 lb. chicken breast; thinly sliced
3 cloves minced garlic
4 Tbs. olive oil
1 green pepper
1 yellow onion
2 cups stewed tomatoes
1 1/2 cups rice
Water

Extra sharp cheddar chesse; shredded, about 2 cups
garlic salt
salt
pepper
lots of cumin

refried beans
small flour tortillas (12)

First, saute garlic and chicken in olive oil until fully cooked.
Next, add green pepper and onion (cut in small chunks) to chicken.
Saute until green pepper is brown around edges and onion is clear.
Then, add rice, and stewed tomatoes.

Put water in the skillet/pot; enough to cover your ingredients.
Turn stove to "simmer" and cover for about 45 minutes. Make sure
you check on it every 10-15 minutes to add water or stir. Make
sure the "stuff" doesn't stick to the bottom and burn. If water
is soaked up and rice is not completely cooked, add a bit more
water and simmer for 10 minutes longer. When done, add cumin (I
like lots), garlic salt, salt, and pepper to taste. Be generous
with these spices because the rice soaks up a lot of flavor. Remove
finished meal from stove. Last, mix shredded cheese into hot pot.
It will melt immediately.

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