Arroz Con Pollo

• 2 1/2 lb. chicken
• 1/4 c. vegetable oil
• 1 1/2 c. white long grain rice
• 3 c. chicken stock
• 1 large green pepper
• 1 clove crushed garlic
• 1 small onion, chopped
• 1 tomato (fresh), peeled and chopped
• 1 tsp. salt
• 1 tsp. black pepper
• dash of saffon
• 1 c. peas (fresh or frozen)
• 1 c. shredded Monterey Jack cheese

1. Preheat oven to 350u0b0.
2. Bake chicken and cut into small pieces. Saute pepper, onion and garlic.
3. In separate pot cook rice in chicken stock until tender and liquid is absorbed.
4. Let set in pot 20 minutes after cooking.
5. Stir in salt, pepper and saffron. Gently stir in peas and sauteed mixture.
6. Place rice in casserole dish; add chicken pieces on top.
7. Bake 25 minutes.
8. Remove from oven and sprinkle with Jack cheese.
9. Bake until light golden brown.

chicken, vegetable oil, white long grain rice, chicken stock, green pepper, garlic, onion, tomato, salt, black pepper, saffon, peas, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=722169 (may not work)