Rice With

Prep Time


Cook Time



6 - 8

En Español

For the broth
  • 6 cups water
  • 6 drumsticks (about 2 pounds)
  • 5 chicken breast
  • 1 garlic bulb
  • 4 green onions
  • 4 sprigs fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For the rice
  • 2 ½ tablespoon annatto oil
  • 4 garlic cloves, minced
  • 4 ½ cup rice
  • Salt to taste
To Sautee with the rice
  • 2 tablespoon annatto oil
  • 5 tablespoon butter
  • 5 garlic cloves, minced with salt and black pepper
  • 1 ½ teaspoon cumin
  • 1 large red onion, vertically sliced
  • 1 large green pepper, vertically sliced
  • 1 large red pepper, vertically sliced
  • 1 cup of chicken broth
  • 4 tablespoon soy sauce
  • 1 ½ pound cooked and shredded chicken
  • 4 carrots, shredded
  • 1 ¼ cup green onions chopped (about 5-6)
  • ¾ cup walnuts, finely chopped and slightly sauté in butter
  • ¾ cup green cook green peas (optional)

1.  Peel the garlic bulb discarding only the outer layers of the skin, leaving intact the skins of the individual cloves, and cut 1/4 to a 1/2 inch off the top of the cloves.  Put the chicken drumsticks, green onions, parsley, and the garlic bulb in a 3.5-quart saucepan, add the water and bring to a boil over high heat, and as soon as the water starts boiling reduce the heat to medium-low and cook for 30 minutes.  Remove the cover and add the chicken breasts, cover again and cook for 15 minutes or until the chicken is fully cooked.
2.  Remove the chicken breasts and drumsticks, and set aside to let them cool.  Meanwhile pour the broth through a fine-mesh sieve into a bowl; discard solids.  Reserve 1 cup of broth for sautéing in a later step and use whatever is left to cook the rice. Heat annatto oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, add garlic, and sauté stirring for 1 minute.
    3.  Add the rice, raise the temperature to medium-high and sauté stirring 3-4 minutes.
4.  Stir in 5 cups of the chicken broth, making sure that the liquid is about ¾ inch over the level of the rice, cook uncovered slightly stirring 2 times until most of the water has being absorbed (see the picture below) then reduce heat to medium low, cover and cook for 15 minutes.
5.  Remove the cover from the pot and toss lightly the rice with a fork to loose it in up a little, cover the pot and cook for 8 minutes.    
6.  Once the rice has cooked, uncover the pan and allow it to cool, meanwhile prepare the ingredients you will need to sauté with the rice.

7.  Using your hands rub the chicken with the minced garlic, salt, black pepper and cumin. You want the chicken to be coated with the garlic and dried spices. In a large skillet heat 2 tablespoons of annatto oil and 2 tablespoons of butter over medium-high heat. Add the sliced onion and peppers, sauté for 3 minutes stirring often, then transfer the onions and peppers to a bowl.
8.  In the same skillet melt 1 tablespoon butter, add ½ cup of the chicken broth, 2 tablespoons soy sauce, the shredded chicken and cook for 5 minutes, stirring often.  Transfer the chicken to a bowl.
9.  In the same skillet, add 2 tablespoons butter, ½ cup chicken broth, and 2 tablespoons soy sauce, stir until the butter is melted, fold in about 25% of the cooked rice and some of the chicken, mix gently, and repeat process until the rice and chicken are completely mixed.
10.  Add the sautéed onions and peppers to the rice mixture.  
11.  Add the shredded carrots, green onions, green peas, and walnuts to the rice mixture, and sauté for 3 more minutes.  Serve with sprinkled Parmesan cheese on top.

Cook's Notes

Rice with chicken makes a great leftover.

  • To reheat in a microwave add a few tablespoons of water and cover.
  • To reheat on the stove by steaming, put the rice in a sieve set over a pot of simmering water and cover.
  • To reheat on the stove by sauteing,heat few tablespoons of water and 1 tablespoon of butter in a sauce pan then add the rice, cover the pan and stir occasionally until rice is heated.