AROZZ RECIPES

Steps:

• Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

Steps:

• Pat chicken dry with paper towels, then season all over with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder, and cayenne. Rub mixture into chicken.  In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, 5 minutes per side. Remove skillet and reserve on a plate.  To same skillet over medium heat, add onion and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then stir in tomato paste.  Add rice and cook until well coated and toasted, 3 minutes. Pour in chicken broth and diced tomatoes, and bay leaf, stirring up any bits from bottom of pan. Bring to a boil, then add chicken back to skillet. Reduce heat and let simmer, covered, until chicken is cooked through and rice is tender, 30 minutes. Stir occasionally to make sure rice is not sticking to bottom of pan. Add more water or broth as necessary.  Remove bay leaf and serve with cilantro.