Arroz Con Pollo Mexicano

• 1 teaspoon vegetable oil
• 1 cup long-grain rice
• 2 small garlic cloves
• 4 cups water
• 3 cooked chicken thighs
• 1/4 cup tomato sauce
• 1/4 cup sliced carrot
• 3 tablespoons chopped celery
• 1 tablespoon chicken bouillon (such as Knorr(R))
• 1 1/2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

1. Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.

vegetable oil, longgrain rice, garlic, water, chicken, tomato sauce, carrot, celery, chicken bouillon, fresh cilantro, ground cumin, ground black pepper

Taken from www.allrecipes.com/recipe/228489/arroz-con-pollo-mexicano/ (may not work)