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Platillos Tradicionales         Ensaladas y Mas         Favoritos De Mexico

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Platillos Tradicionales

Arroz con Pollo (Chicken with Rice)

  • 4 slices bacon
  • 2 cups long-grain white rice
  • 1 - 1/2 pounds chicken pieces
  • 2 cloves garlic, chopped
  • 1 cup chopped onion
  • 1 3/4 cups chicken broth
  • 1 cup chopped green bell pepper
  • 1 cup tomato sauce
  • 24 ounce Senor Pepe's Thick & Chunky Salsa
  • 1 teaspoon salt

1. COOK bacon in large saucepan over medium-high heat      until crispy; remove from saucepan.

    Crumble bacon; set aside. Add chicken to saucepan;     cook, turning frequently, for 5 to 7 minutes or until     browned on all sides.

    Remove from saucepan. Discard all but 2 tablespoons     drippings from saucepan..

2. ADD onion, bell pepper and garlic; cook, stirring     occasionally, for 3 to 4 minutes or until crisp-tender.

   Add rice; cook for 2 to 3 minutes. Stir in salsa, broth,    tomato sauce, salt and cumin. Bring to a boil; place    chicken over rice mixture. Reduce heat to low.

   Cook, covered, for 20 to 25 minutes or until most of    moisture is absorbed and chicken is no longer pink near    bone. Sprinkle with bacon.