Arroz Con Pollo Mexicano

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 355 Calories

Ingredients

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

Recipe Instructions

Step 1

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.