Puerto Rican Rice and Chicken

Ingredients

• 3 pounds chicken legs, skinned and cut up
• 1 large Spanish onion, chopped
• 2 cloves garlic, minced
• 1 green pepper, seeded and diced
• 1 ½ pounds ripe tomatoes, peeled and chopped, with juice
• 1 Spanish sausage (chorizo), chopped, or 1/2 cup chopped ham (optional)
• 1 bay leaf
• 1 quart water
• 1 teaspoon oregano
• ¼ teaspoon ground cumin
• 1 teaspoon salt, or to taste
• Black pepper to taste
• 1 cup short-grain rice

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    639 calories; 36 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 40 grams protein; 210 milligrams cholesterol; 592 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Put all the ingredients except the rice into a 6-quart pot and bring to a boil. Lower the heat and simmer, covered, for 20 minutes.
2. Add the rice, return the pot to the boil and simmer, covered, for 20 minutes more, or until the rice is tender. Serve with a green salad.

• This dish should be served immediately, since it thickens as it stands. If you must keep it on hold, add some beer when you are ready to reheat.