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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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A recipe given to me by a friend who grew up in Costa Rica. Yummy! Ingredients:
4 chicken breasts |
4 chicken bouillon cubes |
1 green bell pepper, finely diced |
1 red bell pepper, finely diced |
1 medium onion, chopped |
3 cups converted rice |
Directions:
1. Boil chicken, add bouillon cubes- reserve broth - keep broth hot.
2. Remove chicken from bone in bite size pieces.
3. In large pan saute peppers and onion in hot oil until tender.
4. Add rice (uncooked). Stir constantly for about 7 minutes.
5. Add hot broth. Must be enough to cover rice to about 2 above rice. Mix thoroughly.
6. Add chicken, mix thoroughly.
7. Simmer until dry about 30 minutes uncovered.
8. Cover and let sit about 10 minutes.
9. Optional: May add one can English peas (drained) when adding chicken.
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