[distance1]

Servings: 4 to 6

Ingredients

• 2 cups long grain rice
• 1/4 cup olive oil
• 1/2 tablespoon butter
• 1 onion, sliced
• 1 celery, diced
• 1 green pepper, diced (remove the seeds & membrain)
• 2 -3 garlic cloves
• 1 cup chicken breast, diced not cooked preferably
• 1/2 inch piece ginger, peeled and grated or 2 tsp ginger powder
• 1 tablespoon ground paprika (Smoked, Spanish, Hungarian – your favorite)
• 1 – 2 tsp cayenne, add more if you want it hotter (I wait until I add rice to taste for heat level.)
• 2 large tomatoes, chopped finely
• 1 carrot, cubed
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 cups chicken stock
• 1 cups water
• 2 tsp vegetable broth powder
• 1/2 cup portebello mushroom (optional)
• 1 cup peas
• 1 tsp nutmeg
• salt & pepper to taste
• 1/4 cup cilantro or parsley for garnish

Directions

Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Sauté for about 5 minutes.

Add the chopped carrots next and sauté for a minute with little salt.

Add the tomato paste, tomatoes along with bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes. Add the rice next. Sauté for another 2 minutes or so.

Add 3 cups of vegetable stock/water, vegetable broth powder, salt, cover and cook for about 30 minutes or until rice is soft. Add peas and nutmeg.

Garnish with cilantro/parsley and serve.

Notes: I also like to cook the rice separately and serve the vegetable/meat mixture on top. This dish has great intense flavors and is perfect for vegetarian (no chicken added).