Puerto Rican Rice and Chicken

By carvalhohm

Ingredients

• 3 pounds chicken legs, skinned and cut up
• 1 large Spanish onion, chopped
• 2 cloves garlic, minced
• 1 green pepper, seeded and diced
• 1 1/2 pounds ripe tomatoes, peeled and chopped, with juice
• 1 Spanish sausage (chorizo), chopped, or 1/2 cup chopped ham (optional)
• 1 bay leaf
• 1 quart water
• 1 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• Black pepper to taste
• 1 cup short-grain rice

Preparation

Step 1

1. Put all the ingredients except the rice into a 6-quart pot and bring to a boil. Lower the heat and simmer, covered, for 20 minutes.

2. Add the rice, return the pot to the boil and simmer, covered, for 20 minutes more, or until the rice is tender. Serve with a green salad.

YIELD 6 servings

NOTE:
This dish should be served immediately, since it thickens as it stands. If you must keep it on hold, add some beer when you are ready to reheat.

331 calories, 6 grams fat, 1 gram saturated fat, 491 milligrams sodium, 30 grams protein, 39 grams carbohydrate