CHICKEN WITH RICE/ STEW / SOUP
Coriander, yellow hot pepper, red bell pepper, carrot, onion, garlic, salt, cummin, turmeric and MSG.
1. Heat 8 to 10 tablespoons of oil in a saucepan; brown 4 pieces of chicken or ½ kilo (1 pound) of pieces of beef or pork (season with salt to taste)
2. Pour over the meat the envelope content, stiming well, add 3 ½ cups of cold water and ½ kilo (1 pound) of rice is almost dried. Reduce the heaat to low and let it cook for 15 minutes more. Serve.
You may add ½ cup of sweet peas or you may substitute ½ cup of
water for ½ cup of beer or chicha de jora.