Saturday, April 11, 2009

Recipe Imperial Rice

Imperial Rice


4 cups of rice
8 cups of chicken broth
2 packets of sazon goya with azafran
3 garlic cloves minced
1/2 an onion sliced
1 red pepper sliced
6 skinless boneless chicken breast cut into small/medium pieces
1 can of tomato sauce
salt and pepper
3 tbs of olive oil
deli ham
deli swiss cheese
1 can of sweet peas (optional)

In a pot cook the 4 cups of rice using 8 cups of chicken broth, add one packet of sazon goya with azafron, 1 tbs of olive oil and salt/pepper to taste.
Optional: add the can of sweet peas to the rice after its cooked

In a skillet put 2tbs of olive oil and throw in onions and peppers cook them for about 2 minutes, add the garlic and the chicken, then salt and pepper to taste.

Once the chicken is cooked through add can of tomato sauce and 1 packet of sazon goya.

Preheat over to 350 degress

In a large oven safe dish put half of the rice spread it out then add the chicken mix and spread it out and then the remainder of the rice.

Cover the rice with one layer deli ham, followed by a layer of swiss cheese, enough to cover the entire area, then put it in the oven until the cheese melts.

My family really enjoys this recipe.

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