Dorothy Elia's Arroz Con Pollo

From Eliafamily

Ingredients

• 1 lb. cooked shrimp or chicken
• 1 c. uncooked rice
• 1/4 c. olive oil
• 1 clove minced garlic
• 1 chopped medium onion
• 1 can cut green beans
• 2 lb. canned tomatoes
• 1 (8 oz.) can diced mushrooms
• 1 (4 oz.) can diced pimento
• 3 Tbsp. chopped parsley
• 1 1/2 tsp. salt
• Dash of pepper

Directions

Saute cooked shrimp or chicken in oil in large frying pan; drain on paper towel. Place in 3 quart baking dish and set aside. Saute rice in the same frying pan, stirring often until golden brown. Add onion and garlic; drain and measure liquid from beans. Add water to make 1 cup. Stir in tomatoes, mushrooms with liquid, diced pimento, parsley, salt, and pepper, stirring and bringing to a boil. Bake, covered, in 350 degree oven 1 hour or until rice is tender. Add boiling water, if needed, to keep mixture moist.

Attribution

Submitted by: Dorothy Elia for the 2004 Elia Recipe Book.

Notes on attribution: This is and has been a favorite dish with Dorothy Elia's children and grandchildren. This recipe comes from a cookbook called "The ABC of the Gourmet Cooking" which Dorothy received when her children were 10 and 12.