A favorite in Central America, this is often served at weddings. It has a pleasing yellow color due to the carrots.
This recipe is good. The flavors blend well. The carrots seemed stronger in the leftovers.
I left out the green pepper because we don't like them. I left out the green beans because I can't convince myself that green beans belong in rice.
I would make this again. ILpat
1⁄2 cup oil
3 cups long-grain rice
1 medium onion, sliced into rings, cut in half
1 large bell pepper, cut into slivers [didn’t use]
4 large carrots, shredded
3 cups chicken stock
[1 1/2 teaspoon salt, May need less if stock has salt]
1 can green beans, drained [didn’t use]
Meat from 1 stewed chicken, torn into small pieces
In a large dutch oven over medium to high heat, place oil, rice, onion, bell pepper, and carrots.
Cook, stirring continually, until the onion is translucent.
Add chicken stock and salt.
Stir once and do not stir again until done.
Cook until the majority of the stock is absorbed and the mixture begins to have little funnels going down into the rice.
Lower heat and cover the pan.
Check the rice after 10 minutes to see if the grains on top are done. If not, add a little water. [I had to cook it an extra 15 minutes, and added about 1/2 cup more chicken stock.]
Cook on low until the rice is tender.
Add chicken pieces and gently fold in the green beans.