Mexican Chicken and Rice

By catfish

Ingredients

• 2 whole big chicken breasts
• 1 qt of water seasoned with salt, bat leaf and peppercorns
• 1 cup long grain rice like Carolina (not instant or minute rice!)
• 4 tablespoon veg oil
• 2 cups chicken broth
• 1 cup chopped tomatoes (plus extra)
• ½ cup chopped onions (plus extra)
• 4 garlic cloves mashed
• Salt and pepper
• 1 green pepper slices into circles
• Buy flour tortillas, Monterey jack shredded cheese, sour cream, guacamole, salsa and chips) Sometimes I mix plain yogurt with cut up cucumber for another topping
• 1/2 cup chopped onions (plus extra)
• 1 green pepper slices into circles (or red bell pepper)
• Buy flour tortillas, Monterey jack shredded cheese, sour cream, guacamole, salsa and chips) Sometimes I mix plain yogurt with cut up cucumber, and salt for another topping

Preparation

Step 1

Bring water to boil, put in chicken breasts and then let simmer over low heat 15 min. Allow it to col in its own broth (can be done early in the day)
Before you start the rice take chicken out of water, throw away skin and take meat off of bone, cut it into bite size pieces
Heat oil in large fry pan over medium heat
Add rice and sauté until the rice is a little golden in color. Add garlic and stir around for a min
Ass 2 cups broth, 1 cup tomatoes, ½ cup onions, salt and pepper
Arrange chicken on top
Top with sliced pepper
Cover and cook over low heat 35 min