Arroz con Pollo (Mexican Dish)
Ingredients
- 5 chicken thighs
- Enough water 6-7 cups
- Salt to taste
- 2 c of rice
- 1/4 c diced onion
- 2 garlic
- 5 baby carrots
- 1/4 c red kidney beans
- 1/4 c peaches and cream canned corn kernels
- 1/4 tsp cumin ground
- 1 tsp flake parsley
- 2 chicken bouillon cubes
- 1 can condensed tomato soup
- 4-5 chicken broth from the boiled thighs
- 1 c hot boiling water
Instructions
- Boil chicken in salted water, skim off fat
- Slice carrots, garlic, and onion, thinly or diced
- Toast rice until browning
- Add in onion and garlic into the pan, stir
- Add in carrots, corn, and kidney beans, stir
- Season with parsley, cumin, bouillon and tomato soup
- Add in chicken and the broth (from boiling the chicken), about 4 c
- Cook until rice is totally cooked and broth is absorbed
- Pour in 1 c hot boiling water, cook until liquids gone
- Serve immediately