Description
This Chicken and Rice recipe from Columbian cuisine is easy to make and it will keep you full for a long time.
Ingredients
For the Chicken
- 2 whole Chicken Breast
- 1 Scallion
- ½ White onion
- 2 Garlic Cloves
- ½ Ground Cumin
- ½ Sazon Goya with azafran
- 1 Bay Leaf
- Salt and Pepper
For the Rice
- 2 tbsp Olive Oil
- ¼ cup chopped Onion
- 1 Garlic Cloves
- ¼ cup chopped Red Bell Pepper
- ¼ cup chopped Green Pepper
- 1 cup long- grain White Rice
- 1 tbsp Tomato Paste
- 1 chicken bouillon tablet
- 2 ½ cups chicken stock
- ½ tbsp Sazon Goya with azafran
- ¼ cup chopped Fresh Cilantro
- ½ cup Frozen Peas
- ½ cup frozen Diced Carrots
- ½ cup frozen diced Green Beans
Instructions
- Place the chicken breast, 5 cups of water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium-low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
- In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
- Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes.
- Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes.
- Add the peas, carrots and green beans and cook for an additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
- Serve and Enjoy!
- Prep Time: 10
- Cook Time: 65
- Category: Main Dish
- Method: Simmer
- Cuisine: Columbian