Arroz con Pollo (Rice with Chicken)

Arroz con Pollo (Rice with Chicken)

 
Ingredients:
454 g (2 ¼ cups) of rice
681 grams of chicken (1 ½ pounds)
1 can of green peas with the water
¾ cup of refrito o sofrito * see recipe in Sauces
1 bottle of beer (optional)
1 tablespoon salt
1 can of canned red peppers (pimentos) with the water
3  saffron threads or stigmas or ½ pack of yellow coloring (can add more if you want more intensity)

Procedure:
1. Clean the chicken and chop it into ¾-inch pieces (another option is to shred the chicken) * see recipe Shredded Chicken.
2. Make the refrito o sofrito in the pan, add the chicken and cook well.
3. Wash the rice and add it to cooked chicken
4. Add the saffron, canned green peas with the water, salt, beer (optional, can be replaced by water)
5. Cook over high heat until water is absorbed and then cover it, simmer (about 7 minutes)
6. Add pimentos and mix with the rice or chop for garnish.
7. Could also add olives, capers and chopped carrots

Arroz con guandú (Rice with pigeon peas)

Arroz con guandú (Rice with pigeon peas)

Ingredients:
454 grams of fresh pigeon peas (can be replaced by canned pigeon peas instead)
3 tablespoons of oil
3 cups of water
2 cups of rice
Salt to taste

Procedure:
1. Wash the fresh pigeon peas and drain well.
2. In a pan, heat oil and sauté the pigeon peas for about 5 to 8 minutes.
3. Add water and cook until tender.
4. Stir in rice and salt, and cook over high heat until water is absorbed.
5. Reduce heat, cover and cook an additional 10 to 12 minutes.

If using canned pigeon peas instead

1.       Follow Steps 1 to 3 of the White Rice Recipe. Add the canned pigeon peas without the water.

2.       Cover and simmer for about 7 minutes.

Arroz con Fideos (Rice with Pasta Noodles)

Rice with Pasta Noodle

Ingredients:
227 grams of pasta noodle (Lipton, Divella)
2 cups of rice
¼ cup of butter
¼ cup of oil
4 cups of water
1 small onion, finely chopped
2 cloves of garlic, finely crushed

Procedure:
1. Fry the noodles with butter and oil, stirring constantly until golden brown.
2. Add the chopped onion and crushed garlic; add the water and let boil.
3. When the water boils, add the rice and salt; cook until absorbs the water.
4. Cover and Simmer (about 7 minutes).