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Janet's Mexican Spanish Rice Recipe

by CookEatShare Cookbook

Ingredients

3 pound chicken parts 10 c. water 3 c. long grain rice 1 lg. onion 3 garlic cloves

1/2 c. oil 1 lg. can tomatoes Chili pwdr to taste Salt 1/2 green pepper, minced

Directions

1. Cook chicken till done, remove and cook broth down to about 4 cups. In large pan, brown rice, onion, and garlic. Rice should be golden. Add in 3 1/2 cups broth (hot) and can tomatoes, green pepper and chili pwdr. Cook on medium heat till rice is beginning to get dry. Cover and simmer till rice is done. Rice should be fluffy and tender. Place boned, skinned chicken on top of rice.

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