Ingredients
4
chicken breasts, cooked and shredded in small pieces
3
tablespoons canola oil
1
large red pepper, chopped
1
large yellow pepper, chopped
1
large green pepper, chopped
1
garlic clove, crushed
1
medium onion, chopped
3
cups of rice
5
cups of water And 1 cup Of Ketchup
2
cups of mixed veggies in pieces (carrot, peas, beans, yellow corn)
1
chicken bouillon cube
1
A packet of seasoning with saffron (Goya Adobo)
Salt to Taste.
Steps
1
Heat oil in a large pot over low heat. Stir-fry the chopped peppers, garlic and onion, and stir until they’re golden brown.
2
Add 3 cups of rice; remember to stir everything well.
3
Add 5 cups of water, the chopped veggies, chicken breast, bouillon, seasoning and salt. Stir and let cook at medium heat for approximately 15 minutes or until the rice dries.
4
Once rice has absorbed all the water, cover the pot and cook at low heat for 10 to 15 minutes until the rice is soft.
SERVE
Serve with a little chopped cilantro on top. A little squeeze of lime juice and some crispy potatoes on the side. Enjoy with a nice cold beer.
