Family Favorites Columbian Chicken and Rice

You can serve it right from the pan

 Colombian Chicken and Rice from the Basics and More Cookbook of Sue’s. With the addition of Honey Cornbread this is a simple meal to fix and eat.

 Do not add the tomatoes till near the end so that they stay in nice diced pieces and do not turn into mush.  I sautéed the vegetables slightly, added the chicken to warm it and stirred in the cooked rice that I cooked in the broth.

  If you do not have the broth from the chicken, use a can of chicken broth and enough water to equal two cups. 

 Many of the older recipes cooked things to death, and we felt this was very good this way. Made on the stove, it is a quick and good for you meal. Your family will be pleased with you. Try adding black olives either with the green olives or alone for a different taste. If using black olives, you might want to add some pimentos. 

Colombian Chicken and Rice

2 Tablespoon butter

3 fresh tomatoes, peeled and diced

1 green pepper, chopped

1 clove garlic minced

1 cup dry rice

1 ½ cups cooked chicken

1 Tablespoon chopped olives

In skillet, saute the first four ingredients. Cook the rice in the chicken broth for 20 minutes till broth is absorbed. Stir rice into the sauteed vegetables, add the chicken and olives and heat through. Just a few minutes will heat everything.