ARROW RICE COOKER RECIPES

Steps:

• Rinse and drain rice 3 or 4 times to remove excess starch; pour drained rice into cooker pot. NOTE: if your rice cooker came with a measuring cup, use that to measure rice.
• Drain gandules (pigeon peas), discarding liquid, and add to pot.
• Cut bacon (about 6 strips) into 1/2-inch pieces and add to pot.
• Add chopped onions, Goya Sazón seasoning, and chicken broth; stir ingredients together. NOTE: When adding chicken broth, use the same measuring cup that you used for the rice.
• OPTIONAL: If desired, you may stir in additional seasoning or ingredients; one suggestion is to add 1/2 teaspoon of Creole seasoning.
• Cook in rice cooker until liquid is absorbed and rice is tender; stir before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.