Minerva'S Arroz Con Pollo

• 4 to 5 boneless breasts of chicken
• 6 to 7 handfuls white rice
• 1/2 can tomato sauce
• 1/2 green bell pepper
• 1 small tomato
• 1/2 white onion
• 1 Tbsp. cumin seed
• 2 large garlic cloves
• salt and pepper to taste
• 1 Tbsp. oil
• fresh cilantro

1. Cut chicken into smaller pieces.
2. Cook halfway in oil in hot frying pan.
3. In another frying pan with cover, brown rice in 1 tablespoon oil.
4. Transfer chicken to rice pan and cook a couple of minutes.
5. Chop white onion, tomatoes and bell pepper and add to chicken and rice mixture in medium hot pan.
6. Continue cooking. Grind spices in Mexican molcajete or mortar and pestle until pasty. Add small amount of water, then add to chicken and rice.
7. Mix. Add enough water to cover rice and chicken; salt and pepper to taste. Add tomato sauce.
8. Top with cilantro.
9. Cover and cook until water recedes fully.
10. Enjoy my Grandmother's recipe.

boneless breasts of chicken, white rice, tomato sauce, green bell pepper, tomato, white onion, cumin, garlic, salt, oil, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738949 (may not work)