Arroz Relleno (Ecuador)(Rice With Chicken Filling)

• 1 chicken
• 1 1/2 lb. uncooked rice
• salt
• 2 Tbsp. olive oil
• 1 green pepper, chopped
• 1/2 medium onion, chopped
• 1 small pkg. frozen peas and carrots or mixed vegetables, cooked
• 1 medium tomato
• 1/2 can black olives, chopped
• 1 Tbsp. oregano
• 1 Tbsp. cumin
• 4 slices butter
• 4 hard-cooked eggs, sliced
• parsley

1. Boil chicken until well done.
2. Bone and chop meat.
3. Cook rice in broth with salt and olive oil until done.
4. Saute green pepper and onion until tender.
5. Add vegetables, tomato and olives.
6. Cook for 2 minutes.
7. Add chicken and seasoning.
8. Mix well.
9. Cook for 2 minutes longer.
10. Place 2 slices of butter on bottom of 3-quart casserole.
11. Cover bottom with half the rice.
12. Add chicken mixture. Cover with remaining rice.
13. Place remaining slices of butter on top.
14. Bake for 30 minutes in a 350u0b0 oven.
15. Garnish with eggs and parsley.
16. Yields 8 servings.

chicken, rice, salt, olive oil, green pepper, onion, carrots, tomato, black olives, oregano, cumin, butter, eggs, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645203 (may not work)