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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 cup 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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