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The grated cheese offers a unique touch
to a very popular dish in many Latin American countries.
Chicken
and Rice
- 3 pounds chicken pieces,
skin removed
Salt and ground black pepper
2 tablespoons vegetable oil - divided use
1 large onion, chopped
1 large tomato, chopped
2 cloves garlic, chopped
1 1/2 cups uncooked long-grain white rice
2 cups water
2 large carrots, sliced
1/2 cup chopped red bell pepper
1/2 cup pimiento-stuffed green olives, cut in half
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 cup frozen peas, thawed
2 tablespoons grated cotija or Parmesan cheese
- Sprinkle chicken with
salt and black pepper. Heat 1 tablespoon oil in large skillet
over medium-high heat. Add chicken; cook until browned on all
sides. Remove from skillet; keep warm.
- Heat remaining 1 tablespoon
oil in skillet. Add onion, tomato and garlic; cook for 2 minutes
or until onion is tender. Add rice; cook for 2 minutes. Add water,
carrots, bell pepper, olives and bouillon. Bring to a boil. Place
chicken pieces over rice mixture.
- Reduce heat to medium-low;
cover. Cook for 10 minutes. Stir in peas. Cook, stirring once
during cooking time, for an additional 15 to 20 minutes or until
rice is tender and liquid is absorbed. Sprinkle with cheese before
serving.
Makes 6 servings.
Estimated Times:
Preparation Time: 20 mins
Cooking Time: 40 mins
Nutritional Information
Per Serving (1/6 of recipe): Calories: 520 Calories from Fat:
80 Total Fat: 9 g Saturated Fat: 2 g Cholesterol: 135 mg Sodium:
570 mg Carbohydrates: 49 g Dietary Fiber: 4 g Sugars: 6 g Protein:
59 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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