While enjoyed in many African American households, chicken and rice is a traditional dish of Spain and South America. African slaves brought it with them to American plantations from the Caribbean. This dish is widely popular throughout the Caribbean.
4 boneless chicken breasts
½ cup oil
1 cup uncooked white rice
½ white onion (diced)
1 clove minced garlic
1 eight ounce can Del Monte™ Tomato Sauce
2½ cups water
Salt and pepper to taste
½ cup oil
1 cup uncooked white rice
½ white onion (diced)
1 clove minced garlic
1 eight ounce can Del Monte™ Tomato Sauce
2½ cups water
Salt and pepper to taste
In a large skillet, add oil and set heat to medium high.
Place chicken in skillet. Cook until brown on the outside. Remove chicken, place in a bowl, and set aside.
Add rice to the skillet, and toast until light brown (about 1-2 minutes). Add onion, salt and pepper, and cook for 1 minute or until the diced onions become soft.
Add garlic and continue to cook for an additional 30 seconds. Add Del Monte Tomato Sauce and water then stir well. Bring to a boil.
Add chicken and cover pan with a lid. Reduce heat to low and simmer for 30 minutes or until rice is done and chicken is cooked through.
