Arroz Con Pollo with Homemade Tortillas & Guacamole

I live in Yakima. Yakima is one of this country's finest cities to find delicious, authentic Hispanic food. There are so many options, and of course I have my favorites - Antojitos Mexicanos being number 1. The multitude of sauces that they parade to your table, alone, makes it worth the experience. There are some of those sauces that I would love to bathe in. If you live in Yakima, you hopefully know what I'm talking about. If you are ever IN Yakima, you need to stop here.

What makes me fall in love with Hispanic food, any food really, is when it is authentic. The struggle of living in America is that many international foods take on an American flair. I hate that. I want to feel like I am eating the same Mexican food that they are eating in Mexico, the same Italian food they are eating in Italy, and so on.

One of the ways I feel a little bit closer to the authenticity of the Hispanic culture is through homemade tortillas. It's very hard to bite into the store-bought kind once you've experienced the product that starts in the kitchen and ends in the kitchen and is brought to your plate still steaming from just being cooked.

My favorite meal with freshly made tortillas? Arroz Con Pollo. Rice and chicken, with peppers and onions and mushrooms and of course the melted cheese! Every bite is comforting, especially when sandwiched between a piece of hot tortilla and just a little Guacamole.

Here's my take on the dish, complete with a recipe for the Guacamole and Tortillas.

Arroz Con Pollo

Ingredients:
2lbs. Chicken breast, cut into bite size chunks
4 Cloves garlic
1 Tbl. Oregano
1/4 Cup Lemon Juice
2 Tsp. Salt
1 Tsp. Pepper
1/2 Cup Vegetable Oil
1 Green Pepper, diced
1 Small Onion, diced
8 oz. Mushrooms
1 Cup crushed tomatoes
5 Packets Goya Chicken Bouillion
5 Cups White Rice
5 Cups water
Shredded Cheddar Cheese

Instructions:
Marinate your chicken in the garlic, oregano, lemon juice, salt and pepper for 30 minutes.

Heat the oil over medium high heat. Add the green pepper, onion, and mushrooms. Stir fry for about 4-5 minutes, then add your chicken. Stir fry until chicken is browned, about 5 more minutes. Add in the bouillon and white rice, and stir well. Add the water, bring to boil, reduce to low, and allow to simmer for 15 minutes, uncovered. Add the crushed tomatoes, stir well, and then cover. Allow to simmer for 10-15 minutes more, stirring occasionally. Check to see if rice is done, and serve with cheddar cheese.


Cilantro Lime Guacamole 

Ingredients: 
4 Medium Avocados
3 Roma Tomatoes, seeded and chopped
1/4 Cup diced red onion
1/2 Cup fresh chopped cilantro
Juice of 4 limes
2 Tsp. Salt
1/2 Tsp. Pepper
2 Tsp. Garlic Powder
1 Tsp. Cumin

Core the Avocados and place the meat in a medium bowl. Add the lime juice, and mix and mash well. Add the rest of your ingredients, and check seasonings to your liking!

Fresh Tortillas

Ingredients:
1 Cup Flour
2 Cups Corn Masa
1 Tsp. Salt
1 Tsp. Baking Powder
1 1/4 Cups Water

Sift together first 4 ingredients. Add the water, and work with your hands into a pliable dough. If too wet, add a little more corn flour. If too dry, add a little more water. Once you've got a good dough, place in the refrigerator for 15 minutes. Then divide into golf ball sized rounds, and roll out. Preheat a large skillet on medium high, and cook for 1-2 minutes per side. Enjoy!!

Because Eating Good Is A Calling Of It's Own!