Arroz Con Pollo Mexicano

Ingredients

• 0.3 cup carrots sliced
• 3 tablespoons celery chopped
• 1 tablespoon chicken bouillon knorr® (such as )
• 3  chicken thighs cooked
• 1.5 tablespoons cilantro leaves fresh chopped
• 2 small garlic cloves 
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground pepper black
• 1 cup rice long-grain
• 0.3 cup tomato sauce 
• 1 teaspoon vegetable oil 
• 4 cups water 

Equipment

• sauce pan

Directions

1. Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes.
2. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes.
3. Remove from heat and let stand 5 minutes before serving.