Try one of our Mexican recipes from the
Tex-Mex Cafe. Some of the recipes are burritos, tacos, quesadillas, fajitas,
enchilada and chili recipes.
Arroz Con Pollo
Rice:
2 cups plain white rice, uncooked
4 cups water
1/2 teaspoon salt
4 tablespoons oil, not olive oil
Chicken:
8 skinless, boneless chicken breasts
4 quarts water or enough to cover chicken in a large pot
Vegetables
3 medium carrots, chopped in 1/2- inch cubes
2 cups dried peas (drained, canned peas can be substituted)
6 to 8 cups water
1 bunch of scallions
3 plum tomatoes
4 tablespoons oil, not olive oil
To make rice: Put all ingredients into a deep pot. Turn to high and bring to a
boil. When water boils, cover and turn heat to low and simmer for 10 to 15
minutes. When rice is dry and cooked, remove from heat.
To make chicken: Clean chicken. Bring water in large pot to boil. When boiling,
add chicken breasts and turn heat down to low.
Cook chicken, uncovered, about 15 to 20 minutes. Check frequently. As soon as
chicken is cooked, remove it from hot water and lay aside on a platter. When
chicken is cool enough to handle, break chicken into very fine pieces about 1
inch or smaller in size. Do not chop with a knife.
To make vegetables: Clean and chop carrots into 1/2 inch pieces, about the same
size as a pea. Put water in a deep pot and bring to a boil. Add carrots and
dried peas and turn heat down to a low boil for about 5 minutes or until peas
and carrots are soft.
Drain the vegetables well to remove water.
Rinse scallions and tomatoes and chop very finely. Add oil to the bottom of a
large fry pan and place over medium heat. Pan must be large enough to hold all
ingredients of the recipe. Place scallions and tomatoes in the frying pan and
cook until gently browned. Watch carefully and stir constantly.
When browned, turn the heat to low and add the broken pieces of chicken. Stir
well until thoroughly mixed. Let the chicken absorb the juices of the vegetables
for 2 to 3 minutes, stirring frequently. Add the peas and carrots and stir into
chicken mixture.
Heat vegetables and meat for 2 minutes.
Add rice to pan and stir until all ingredients are well mixed. Cover for 5
minutes over very low heat, allowing the flavors to blend together. Serve
immediately. Dish Arroz con Pollo in center of each plate and garnish with
wedges or slices of tomatoes. Complement with a green salad and salsa.
