cuban chicken and rice casserole

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Ingredients [?]

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  • add   small jar of Red Pimientos
  • add   10 ounce package of frozen peas and carrots
  • add   1 cup of Hellman's Mayonaise
  • add   1 teaspoon of coarse salt
  • add   2 Tablespoons of Yellow Rice Colorant ("Badia")
  • add   3 tablespoons of Extra Virgin Olive Oil
  • add   1 cup sweet corn
  • add   5 cups long grain rice
  • add   1/4 cup of Olive Oil
  • add   1/2 teaspoon salt and black pepper
  • add   1 tablespoon ground cumin
  • add   1/2 cup sliced spanish olives
  • add   1/2 cup white wine
  • add   1 1/2 cup Mojo Criollo by "Goya"
  • add   1/2 cup chopped bell pepper
  • add   4 large cloves minced garlic
  • add   3/4 cup chopped spanish onion
  • add   1 large Can Crushed Tomatos
  • add   3 Boiled Skinless boneless Chicken Breast- shredded

Instructions

  1. Saute Bell Pepper, onion and garlic til soft. Stir in Mojo then Crushed Tomatos. On a low Simmer add Shredded Chicken, cumin, wine, sliced olives, salt and pepper for 15 minutes.Meanwhile cook rice with yellow colorant, corn,salt and pepper. When rice is done, spread 1/2 in 9 1/2x13 ' casserole. Spread Shredded Chicken Mixture then layer remainder of rice. Let cool for 10 minutes then apply mayonaise over top of rice add frozen peas and carrots then garnish with sliced red pimiento. Lightly cover with aluminum foil and bake in a pre-heated 357 degree ocen bake for 15 mintues. Serve with simple salad with oil and vinegar dressing and sweet plantains.

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