Arroz Con Pollo A La Tica

• 2 cups cooked chicken, shredded
• 1 medium carrot, small dice
• 1/2 cup green beans, cut in 1/2 inch pieces
• 1 small onion, small dice
• 1/2 red pepper, small dice
• 5 tablespoons olive oil, divided
• 6 cups cooked white rice, cold
• 5 tablespoons Lizano sauce
• 2 tablespoons soy sauce
• 1 teaspoon achiote powder
• salt & pepper
• 1/2 cup cilantro, finely chopped
• 1/4 cup parsley, finely chopped

1. Cook carrot and green beans in salted water until tender, drain and set aside.
2. In a wok-type pan, saute onion and red pepper in 2 tbsp olive oil until pepper is tender and onion is translucent. Set aside in small bowl.
3. Heat remaining 3 tbsp oil in the wok until hot, then add the cooked rice, stir-frying for several minutes.
4. Add the onion/pepper mixture and mix well to incorporate.
5. Add the Lizano sauce, soy sauce and achiote powder. Mix well to incorporate.
6. Add chicken and mix well to incorporate.
7. Add salt and pepper to taste then remove from heat.
8. Add cilantro and parsley.
9. To serve in a typical manner, fill a serving-sized bowl with the Arroz con Pollo, tamp down, then unmold it onto the dinner plate. Served with a side salad and fried plantains. Here in Costa Rica, it would be served with french fries - a carbohydrate overload!

chicken, carrot, green beans, onion, red pepper, olive oil, white rice, lizano sauce, soy sauce, achiote powder, salt, cilantro, parsley

Taken from www.food.com/recipe/arroz-con-pollo-a-la-tica-478706 (may not work)