Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This recipes was passed down to me by my grand father, the best Cuban cook.

Ingredients Nutrition


  1. Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
  2. Heat chicken broth.
  3. In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
  4. Don't cook the chicken completely. Take chicken out and set aside.
  5. To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
  6. Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
  7. When rice has absorbed the liquid, repeat step--1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
  8. Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
  9. Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.