CubanDinnerRice
Arroz con Pollo
A dinner rice recipe from Jolanda Ingram.
Synced from myBrain/food_and_recipes/transcribed/Arroz con Pollo (Jolanda Ingram).md
Cook time1 hr
Servings6
Serving sizeabout 1 1/2 cups
Effortweeknight
OvenNot listed
01
Ingredients
- 1 lg. chicken, cut up
- 1 lg. can tomatoes, cut up
- 1 onion, diced (~110 g)
- 1 small green pepper, diced
- 2 cloves garlic (~6 g)
- 1 jar green stuffed olives (or salad olives)
- 1 1/2 cups rice (~280 g)
02
Directions
- 1
Stew the chicken in the tomatoes, adding tomato juice or sauce if more liquid is needed.
- 2
Add the onion, pepper and garlic.
- 3
Toss in the olives with their juice.
- 4
Do not add more salt. When the chicken is done, either take it out to serve separately or leave it in the pot.
- 5
Add the rice, cover tightly, and steam 1/2 hour.
03
Transcription notes
Printed heritage recipe. Contributor's note: her grandmother, then 96, went to Cuba as a bride and lived there over 20 years — this is her recipe. ---
Source details
- Attribution
- Jolanda Ingram
- Origin
- Polson, MT, 1911
- Source type
- printed
- Source file
- scanned_recipes/montana_oldest_receipes/mont_oldest_recipes_jim_kitchen_cabinet.pdf
- Source page
- 156 of 218
- Transcribed
- 2026-08-01
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