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Arroz con Pollo, Quick Veracruz (M, TNT)
Source: Hispanic Miami
Serves: 4

4 cups cooked white rice (quick-cooking rice is fine)
Leftover chicken cut in bite sized pieces
1/2 cup chopped green olives
2 tbsp. tiny or chopped capers
3 tomatoes, chopped
2 onions, chopped
1 cup chopped cooked carrots (from the soup is fine)
1 tbsp. prepared mustard
Salt to taste
Pepper to taste
A touch of cumin powder
2 to 3 tbsp. corn or vegetable oil

Preheat the oven to 350°F.

Sauté the onions, tomatoes, salt, pepper, and cumin (be careful--cumin overwhelms) in the heated oil until the onions are transparent.

Add the chicken and cook for about 5 minutes to heat.

Add the olives, carrots, mustard, and the capers.

Mix with the rice and place in a greased baking dish. Bake for 30 minutes.

Posted by Elena Eder

Nutritional Info Per Serving: N/A