Chicken and Rice (Arroz con Pollo)

1 Whole Chicken (3 1⁄2 -4 lbs.) Washed and cut into pieces

1 ½ cups of Long Grain Rice El Mexicano

Adobo El Mexicano, to taste

3 tbsp. of Extra Virgin Olive Oil El Mexicano

3 Garlic Cloves, finely chopped

1 cup of Onion, finely chopped

1 Green Bell Pepper, chopped

3 cups of Water

Chicken Flavor Seasoning, bouillon to taste 

To Prepare:

In a big pan, heat up the oil under low heat. Meanwhile, season your chicken with the adobo seasoning. Place the chicken in the pot and cook until both sides are golden brown. Add the garlic, onion and bell pepper, cook for 5-6 minutes, stirring every couple of minutes. Add the rice and mix for about 2 minutes. Add the water with the bouillon chicken flavoring, taste, add additional seasoning if needed. Turn up the heat to about medium high for about 5 minutes, stirring continuously. Bring the heat back down to low, cover the pot and let cook, stirring every couple of minutes to make sure the rice cooks evenly. Cook for 15-20 minutes.

Serves 6-8
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