Ingredients:
1 1/2 lbs boneless chicken breasts
1 cup long grain rice ( not instant)
1 (5 ounce) cans tomato sauce
2 chicken bouillon cubes
2 -3 garlic cloves, use garlic press*
diced green bell peppers
diced yellow onions
cumin
salt
pepper ( to taste)
2 tablespoons shortening or 2 tablespoons lard
2 cups hot water
Directions:
Season chicken breast with salt and pepper.
Brown chicken in skillet, 2-3 minutes on each side (with a little bit of oil in skillet so that it wont stick).
When it’s chicken is browned, remove from skillet; set aside. Cut into pieces when cool enough.
In the same skillet, put shortening or Lard, let it melt. When melted, add green peppers and onion (use as little or as much as you like). Saute about 2 minutes.
Add rice. Fry rice until golden brown.
Add salt, pepper, cumin and minced garlic (or garlic powder, not garlic salt), be careful not to burn garlic.
Add chicken, toss to coat with seasonings.
Add hot water, slowly — then add chicken bouillon and then tomato sauce. (don’t have to use all of can, I usually use about 3/4 of the can).
Bring to a boil, reduce heat to a simmer and cover. DO NOT UNCOVER AT ALL UNTIL ALL OF THE WATER IS EVAPORATED. This is the secret!
When the water is just about evaporated, turn heat off and keep on stove until completely evaporated.
Remove from skillet into a serving dish and keep covered until ready to serve.
Serve with beans and homemade tortillas!
*On the seasonings, I don’t normally measure, I just dash here and there to my taste. If not using garlic cloves, use garlic powder NOT garlic salt. You have to keep doing it until you get it perfect. I have been making this for about 25+ years and sometimes it comes out perfect, sometimes is still needs something! Keep practicing, you’ll get it!
Servings: 4-6
Time preparation: 20 min.
Time total: 50 min.