Rice with Chicken

Ingredients

– 2 Chicken Breasts
– 2 Medium Potatoes
– 2 Carrot Sticks
– 1 Bell Pepper
– 1 Large Onion
– 2 Chorizos
– 3 Chicken Bouillon Cubes
– 2 Cups of Yellow Rice
– 1 Teaspoon Olive Oil
– ½ Tablespoon Garlic Powder
– ½ Tablespoon Adobo
– Salt to taste
– Pepper to taste
– 1 Small Can of Sweet Peas
– 1 Small Can of Whole Kernel Corn
– Parmesan Cheese to taste
– Limes (Lime Juice) to taste
– Olive Oil to taste

Preparation

In a large enough pot (like a 3 Qt. Saucepan), bring about 1.5 to 2 Qt. water to a boil, on high temperature. Add the 2 chicken breasts to the boiling water, and lower the temperature to medium.

Peel, wash, and cut the potatoes and carrots. Then add to the pot.

Chop diced the  bell pepper and onion. Add 2 chicken bouillon cubes (or 1 packet) to the pot.

Take the chorizo out of the freezer and slice it. It is better to cut it while it’s still frozen than when it has been thawed, since it will become a mess. Set aside.

Taste the chicken broth from the pot, and if needed, add another chicken bouillon cube (or half a packet). Set the temperature to high again and cook for another 15 minutes.

After everything has been cooking for about 45 minutes (since you first added the chicken breasts in the pot), take the chicken breasts out of the pot, cut them in small cubes, and then return it to the pot. Bring the temperature back to medium.

After 10 minutes. Drain all of the liquid out of the pot, keep all ingredients and also keep the broth in a separate container. We will use the broth later to cook the rice in it, so don’t throw it away. 

 In a large enough saucepan add a little bit of olive oil and turn up the heat to medium. Add all of the drained ingredients from the pot to the pan. In the large pot you were using before, add a little bit of olive oil, add the 2 cups of Yellow Rice and sauté it a little bit. I have to say, my dad and I bought the Iberia brand of yellow rice and we were fooled. The package is transparent so you can see the rice, and the rice looks yellow because the package is yellow, not the rice. It says yellow rice because it brings that yellow powder in it which turns the rice yellow when you cook it, but the rice is not yellow straight from the package. There are other brands that have the yellow rice already pre-stained yellow, and you should get that one instead. I saw that the Conchita brand has a clear container, and you can see that the rice is already yellow.

In the meantime, sauté the other ingredients in the other pan.  Once you sauté the rice just a little bit, add 4 cups of the chicken broth to the rice. Cook as directed in the rice package. Usually, turn the heat to high, bring to a boil. Then, lower the temperature and cover.

Add the adobo, garlic powder, salt, and pepper to the other ingredients in the other pan, then stir. Add the chorizo to the ingredients in the pan, mix well.

Meanwhile, drain the cans of peas and corn. Add all the ingredients from the pan to the pot with the rice. Stir thoroughly so that the rice mixes well with everything else.  add peas and corns. Take the temperature to low and cover, then cook for about 25 to 30 minutes or until the rice is thoroughly cooked.  Serve hot with optional toppings: olive oil, lime juice. Use the rest of the bell pepper to decorate.