finely chopped bacon
( recipes on food.com)
1 1/2 lbs
boneless skinless chicken breasts, cut into 2-inch pieces
1 (8 ounce) cans
spanish style tomato sauce
( like Goya brand)
long-grain white rice, uncooked
1 (15 ounce) cans
pigeon peas, drained
1 1/2 cups
shredded cheddar cheese
- Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
- Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
- Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.