On Feb 11, 10:41 am, piedmont > wrote:
> .... (Latin chicken with rice)
>
> Arroz con pollo, or "rice with chicken," .....
> is very popular in the Caribbean, especially in Cuba and Puerto Rico.
>
One of our favorite dishes. Do you slice the green olives or leave
them whole? We nearly always add a bay leaf or two, and usually make
achiote oil (from olive oil and annatto seeds). It adds only about
five minutes to the time and an extra level of subtle flavor (and
color). We stir the rice around to be sure it's all coated with oil
before we add the tomatoes, and we've used short, medium and long
grain rice for it. I think we slightly prefer medium, like a Valencia
if we can get it. Thanks for a good version of the recipe. -aem