July 20, 2009 | Beans & Grains, Meat & Poultry, One Dish Meals
I taught a kids’ cooking class today – breakfast for lunch – and while I try to gather together all of those recipes and photos to share, I decided to share this classic Mexican dish. I wrote a piece for Buzz in the ‘burbs last year featuring recipes from the Cordova family in New Mexico – this is one of my favorites! You don’t have to cook a chicken just to make this recipe. Scale it back and make whatever portion will make use of any leftover roast chicken you have.
- 3 tablespoons butter
- 2 cups short grain white rice
- 1 tablespoon minced fresh parsley
- 1 small onion, diced
- 1 clove garlic, minced or crushed
- 1 bell pepper, seeded and chopped
- 2 tablespoons diced pimentos
- 3½ cups chicken broth
- 1 small can of diced tomatoes (14.5 ounces)
- Meat from 1 small chicken, shredded (keep warm)
- Salt and pepper to taste
- In a large saucepan over medium heat, brown rice in butter until toasted, stirring constantly to avoid burning. Stir in parsley, onion, garlic, bell pepper, and pimentos then add broth and tomatoes. Cover and bring to a boil, then reduce to simmer and cook for 20 minutes. To serve, alternate layers of rice and chicken on a platter and serve immediately.