Arroz Cremoso con Pollo y Ensalada

Ingredients


- 2 cups White Rice
- 1 1/2 cups Chicken
- 1/2 cup Peas
- 1 tablespoon Annatto Oil
- 1/2 cup Green Bell Pepper, diced into small cubes
- 1/2 cup Pearl Onions, diced into small cubes
- 1/2 cup Carrots, diced into small cubes
- 1 packet Chicken Stock Powder
- 3 1/4 cups LA LECHERA Cream
- 4 tablespoons Tomato Sauce

Let's Cook!


Prepare a Sauté


1. Heat the annatto oil in a large pot. Once it's hot, sauté onions, carrots, and bell pepper. When the onions become translucent, add peas and cook for an additional 5 minutes, stirring the vegetables.

Add the Rest of the Ingredients


2. Add the diced chicken to the sauté, season with the packet of Chicken Stock Powder, and pour in 1 liter of water. Allow the water to boil, then add the rice and cook on low heat until the rice is almost done. Add LA LECHERA Cream, stir well, and let it cook for an additional 7 minutes until the cream slightly reduces.

Serve with Sides


3. Once ready, serve in individual plates and accompany with a fresh salad.