- 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
- 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.
05/23/2018
recipepes.com
Arroz Con Pollo Mexicano, recipe
PT15M
PT1H
5
455 calories
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