Chicken And Rice
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A home-kitchen version of chicken and rice, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 1/2 lb. chicken
- 5 c. water
- 1 large onion
- 1 tsp. salt
- 2 cloves garlic
- 2 c. rice (use Vigo pkg.)
- 1 1/2 c. canned tomatoes (Mexican)
- 1 green pepper, diced
- 1 tsp. Vigo or Spanish seasoning
Method
Cook chicken in water; take off bones.
Saute pepper and onion in oil or fat.
Add tomatoes; cook about 15 minutes.
Put rice and chicken in baking pan with four cups chicken broth.
Salt to taste. Add tomato mixture and Spanish seasoning.
Blend well.
Cover with foil and bake in 375° oven for 45 minutes.
Chicken will come to top of rice.
Serves 8.
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