Arroz Con Pollo Mexicano recipe
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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
Nutrition Info
- 355.4 caloriescarbohydrate: 55.8 gcholesterol: 37.5 mgfat: 6.5 gfiber: 1.6 gprotein: 16.3 gsaturatedFat: 1.6 gservingSize: -sodium: 539.2 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Arroz Con Pollo Mexicano
Directions
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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.