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Chicken and Rice

Chicken and Rice
DinnerLatin American⏱ 70 minServes 6EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 6 chicken pieces (legs and breasts), skinless
  • 2 tsp vegetable oil
  • 4 cup water
  • 2 tomatoes, chopped
  • ½ cup green pepper, chopped
  • ¼ cup red pepper, chopped
  • ¼ cup celery, diced
  • 1 medium carrot, grated
  • ¼ cup corn, frozen
  • ½ cup onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 cloves garlic, chopped fine
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 2 cup rice
  • ½ cup frozen peas
  • 2 oz Spanish olives
  • ¼ cup raisins

Method

  1. In large pot, brown chicken pieces in oil.
  2. Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20–30 minutes or until chicken is done.
  3. Remove chicken from pot and place in refrigerator. Add rice, peas, and olives to pot. Cover pot and cook over low heat for about 20 minutes until rice is done.
  4. Add chicken and raisins, and cook for another 8 minutes.

Recipe source: National Heart, Lung, and Blood Institute (NHLBI), NIH · Public domain (U.S. Government work) · NHLBI · Text extracted from PDF; no wording changes
Photo: File:Parboiled rice with chicken, peppers, cucurbita, peas and tomato.jpg by Petar Milošević (CC BY-SA 4.0) · source