Chicken and Rice

 

pounds chicken pieces skin removed
Salt and ground black pepper
2 tablespoons vegetable oil divided
1 large onion chopped
1 large tomato chopped
2 cloves garlic chopped
1 1/2 cups uncooked long-grain white rice
2 cups water
2 large carrots sliced
1/2 cup chopped red bell pepper
1/2 cup pimiento-stuffed green olives cut in half
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 cup frozen peas thawed
2 tablespoons grated cotija or Parmesan cheese

DIRECTIONS

SPRINKLE chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.

HEAT remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.

REDUCE heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.

 

 

 

 

 

 

Avocado and Tomato Salad

1 small red bell pepper finely chopped
1 small onion finely chopped
1/2 cup finely chopped fresh cilantro or parsley leaves
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 small jalapeños finely chopped
1 clove garlic finely chopped
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
4 medium tomatoes
2 medium ripe avocados

DIRECTIONS

COMBINE bell pepper, onion, cilantro, oil, lime juice, jalapeños, garlic and bouillon in medium bowl until well combined. Refrigerate for 30 minutes.

SLICE tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

Cooks tips: This dressing is a great accompaniment to sautéed, roasted and grilled meat or seafood. It is also wonderful as a dipping sauce for bread.