Recipes / Cuban Rice Bowls

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Cuban Rice Bowls

4

  • SERVING SIZE: 4

Ingredients
  • 1 tablespoon Olive Oil
  • 1 each Large Onion, Chopped
  • 1 teaspoon Garlic, Minced
  • 10 ounces Saffron-Flavored Yellow Rice
  • 1 3/4 liquid cups Chicken Broth
  • 3 1/2 cups Furmano's Diced Tomatoes with Green Peppers & Onions
  • 14 ounces Artichoke Hearts, Quartered
  • 2 cups Cooked Chicken, Diced
  • 1 cup Cooked Ham, Diced
  • 10 ounces Frozen Green Peas
  • 2 tablespoons Green Onions, Sliced Thinly
  • 2 tablespoons Red Bell Pepper, Finely Diced
Preparation
  1. Place a large saucepan over medium heat. When the pot is hot, add oil, then onion and garlic. Saute until onion is tender, about 3 to 4 minutes.
  2. Stir in rice, broth and undrained tomatoes.
  3. Bring mixture to a boil, then cover, reduce heat and let simmer for 15 minutes.
  4. Gently stir in artichokes, chicken, ham and peas. Cover and cook for an additional 5-10 minutes, or until rice is tender.
  5. Divide mixture evenly among 4 serving bowls.
  6. Sprinkle each serving with finely diced green onions and red bell pepper.