1 1/2 pounds boneless chicken breast,
1 pound standard rice,
1 tablespoon chopped onion,
1 tablespoon chopped green onion,
1 tablespoon halved olives,
1 clove garlic-pressed,
2 tablespoons oil,
4 ounces tomato sauce,
1 envelope Goya condiment mix,
salt,
pepper | | | Wash chicken and slice into desired portions. Heat oil in deep pan on low. When hot, add chicken and brown. Mix in onions, peppers, olives and garlic; simmer about one minute. Add tomato sauce and Goya mix; cover. While chicken is cooking, wash rice thoroughly, drain water. Add rice to chicken; mix well. Add 1 1/2 cups water (less for flakier rice, more for moist). Add salt and pepper to taste. Cover and simmer. When water evaporates, mix well. Lower heat to warm. Cover and cook for 10 to 15 minutes. Mix well every 5 minutes. 4 servings. |
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