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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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I can eat this dish every night. I learned this recipe, like most of my Mother's recipes, without measurement. Here is my best effort to share it. Ingredients:
1 teaspoon vegetable oil |
1 cup long-grain rice |
2 small garlic cloves |
4 cups water |
3 cooked chicken thighs |
1/4 cup tomato sauce |
1/4 cup sliced carrot |
3 tablespoons chopped celery |
1 tablespoon chicken bouillon (such as knorr®) |
1 1/2 tablespoons chopped fresh cilantro |
1/2 teaspoon ground cumin |
1/4 teaspoon ground black pepper |
Directions:
1. Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.
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