Arroz Con Pollo(Chicken With Rice)

• 2 large fryers
• 1 1/2 sticks oleo
• 2 green peppers
• 2 stalks celery
• 2 large onions
• poultry seasoning
• 1 1/2 lb. Velveeta cheese
• 2 cans English peas
• salt and pepper to taste
• 1 c. Ro-Tel tomatoes
• 2 1/2 c. raw rice
• onion tops and parsley

1. Boil fryers with a little water.
2. Add poultry seasoning.
3. Cook until tender.
4. Reserve broth.
5. Cook rice in broth, using 2 1/2 cups broth and water, if necessary.
6. Saute onions, green peppers and celery.
7. Combine cooked rice, sauteed onions, green peppers and celery, tomatoes, deboned chicken and cheese.
8. Mix with drained peas.
9. Add onion tops and parsley.
10. Pour into a 9 x 13-inch baking dish and bake a few minutes until cheese is well blended.

fryers, oleo, green peppers, stalks celery, onions, poultry seasoning, velveeta cheese, english peas, salt, rotel tomatoes, rice, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960197 (may not work)