Arroz con Pollo
(Chicken with Rice)


6 servings: 1 cup rice with piece of chicken per serving

Diabetic Exchanges: 3 Meat, Medium Fat, and 3 Starch/Bread


1 3-pound fryer, cut into 6 serving pieces   1 medium onion, chopped fine
6 cups water, boiling   1 garlic clove, minced
1-teaspoon salt   2-teaspoon salt
1 cube chicken bouillon (optional)   Dash black pepper
2 cups uncooked rice   2 cups canned tomatoes, crushed


Place chicken pieces in a large skillet, cover, and cook over low heat until tender. Allow chicken to cook in its own juice by not using any fat. While chicken is cooking, bring water to a boil in a large saucepan. Add 1-teaspoon salt and bouillon cube to water. Sprinkle rice into boiling water, cover, lower heat, and allow to cook for 7 minutes. When chicken is tender, add onion, garlic, salt, and black pepper, and continue to cook for one minute. Add crushed tomatoes and 1 cup of water and bring to a boil. Combine rice with chicken mixture, cover, lower heat, and allow to simmer until rice is tender.