Cuban Chicken And Rice

• 1 chicken (in pieces)
• 3 1/2 c. rose bud rice
• 1 onion, chopped
• 1/2 green pepper, chopped
• 2 tsp. garlic powder
• 1/2 tsp. pepper
• 1/2 tsp. oregano
• 1 tsp. salt
• 1 (8 oz.) can tomato sauce
• 1 c. beer
• 6 c. water
• 6 bouillon cubes
• 1 bay leaf
• 1/4 tsp. turmeric

1. Heat water and beer; dissolve bouillon cubes in it. Separately, in 2 tablespoons oil, heat all spices and tomato sauce.
2. Mix spice mixture into bouillon mixture.
3. Place chicken pieces in mixture.
4. Sprinkle each with salt as you place them in mixture.
5. Continue to cook until chicken is tender.
6. When done, remove chicken from mixture and shred from bone.
7. Place rice in mixture and cook at low heat until rice is done.
8. Stir every 5 minutes.
9. When rice is done, add shredded chicken.
10. Heat a little longer as you mix the rice and chicken.
11. Ready to serve!
12. Enjoy!

chicken, rice, onion, green pepper, garlic powder, pepper, oregano, salt, tomato sauce, beer, water, bouillon cubes, bay leaf, turmeric

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508618 (may not work)