Chicken with rice and vegetables (Pollo con arroz y verduras)

This dish is a combination of chicken and any and every vegetable that we have in the refrigerator -  not enough to make a dish by themselves but the sum of all of them with the rice make for a good and healthy meal. For instance, I had three chicken breasts (not enough for a family of five), a handful of green beans, another handful of peas, some leftover artichokes that I froze and a few black olives. The point is to make a good and fresh dish with the available ingredients. It is popular all over Spain.

Ingredients:

3 skinless chicken breasts, cubed

1 cup green beans, cut in 1 inch pieces

1 cup green peas

1 cup artichoke hearts

1 ear of corn, cut off the cob 

1/2 cup carrots chopped

6 garlic cloves, cut in thirds

1 small can of tomato sauce

2 cups Mexican long grain rice

4 cups chicken broth

4 tablespoons olive oil

salt to taste

In a pan put the olive oil, garlic, carrots and brown. Then add the chicken and brown it as well. Add the rice and stir it until it starts changing color. Then add the tomato sauce and four cups chicken broth, stir, and then add the vegetables. Bring it to boil and lower the heat. Let it cook covered until the rice is loose. Then let it rest for few minutes and garnish with black olives.