Arroz Con Pollo Mexicano


  • 1 teaspoon vegetable oil
  • 1 cup long-grain rice
  • 2 smalls garlic cloves
  • 4 cups water
  • 3 cooked chicken thighs
  • ¼ cup tomato sauce
  • ¼ cup sliced carrot
  • 3 tablespoons chopped celery
  • 1 tablespoon chicken bouillon (such as Knorr(R))
  • 1 ½ tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper


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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