This is a family favorite, passed down from my Grandmother's friend Ester from Puerto Rico. It is simple, hearty and comforting. The perfect food for a cool, rainy day. (Sorry for the blurry iPhone pic).
Chicken and Rice
In a big dutch oven, saute chopped onion, red bell pepper and garlic until soft. Add salt and pepper, chicken pieces (we used bone-in, skinless thighs). and two (big) cans of crushed or pureed tomatoes. Cover and stir occasionally, until the chicken is cooked through.
Remove a cup of the cooking liquid, and in another pot, heat up two cans of drained, not rinsed kidney beans with the reserved liquid.
To the pot with the chicken add 1-2 cups of minute rice. Heat until the rice is cooked.
Serve!
No comments:
Post a Comment