For the Rice: – 2 cups long-grain white rice – 4 cups fowl broth (ideally low sodium) – 1 medium onion, finely chopped – 2 cloves garlic, minced – 1/4 cup tomato sauce – 1/4 cup vegetable oil – 1 teaspoon salt (or to flavor) – 1/2 teaspoon floor cumin – Half of teaspoon ground black pepper – 1/4 cup clean cilantro, chopped (non-compulsory) – 1 lime, reduce into wedges (optionally available) For Garnish (Optional): – Fresh cilantro – Lime wedges
Ingredients
– Rinsing the rice before cooking can remove excess starch and prevent it from becoming too sticky. – For an extra kick, add a pinch of chili powder or a few slices of jalapeño. – Leftovers can be refrigerated and make a great base for burritos or stuffed peppers.
01
– Heat the olive oil in your skillet over medium heat. – Add the onions and garlic, sautéing until they’re translucent and fragrant.
02
– Stir in the rice, making sure it’s well-coated with the oil and has a slight golden color. – Pour in the tomato sauce and chicken broth, giving everything a good mix.
03
– Mix in the carrots, peas, and shredded chicken. – Season with salt, pepper, and cumin, adjusting according to your taste.
04
– Once the mixture starts to boil, lower the heat, cover, and let it cook slowly. – It will take about 20 minutes of cooking until the rice is soft and the liquid is consumed.
05
– Once done, fluff the rice with a fork, top with fresh cilantro, and serve hot.
06
– Rinsing the rice before cooking can remove excess starch and prevent it from becoming too sticky.
06
– For an extra kick, add a pinch of chili powder or a few slices of jalapeño. – Leftovers can be refrigerated and make a great base for burritos or stuffed peppers.