Arroz Con Pollo Mexicano

Arroz Con Pollo Mexicano

1 teaspoon vegetable oil
1 cup long-grain rice
2 small garlic cloves
4 cups water
3 cooked chicken thighs
1/4 cup tomato sauce
1/4 cup sliced carrot
3 tablespoons chopped celery
1 tablespoon chicken bouillon (such as Knorr®)
1 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper

Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. 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. Remove from heat and let stand 5 minutes before serving.

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