Recipe: El Torito's Arroz con Pollo and Salsa Ranchera

EL TORITO'S ARROZ CON POLLO

3/4 stick unsalted butter or margarine
6 skinless, boneless chicken breasts (6 ounces each), cut in strips
1/3 teaspoon Lawry's seasoning salt
2 medium-sized tomatoes, diced 1/2-inch
3 Anaheim chiles, roasted, peeled, seeded and diced 1/2-inch
Salsa Ranchera (recipe follows)
2 cups shredded Jack cheese
FOR SERVING:
3 to 4 cups Mexican-style rice, cooked
2 tablespoons roasted red pepper strips, drained, rinsed and finely chopped
2 green onions, thinly sliced
2 large tomatoes, sliced
3/4 cup sour cream
6 to 8 ripe olives

Heat butter in a large skillet. Add chicken breast strips; saute, tossing to ensure uniform cooking, about 2 minutes, until meat is two-thirds cooked.

Add seasoning salt, tomatoes, chiles, Salsa Ranchera and cheese. Simmer briefly, stirring, until cheese melts and chicken cooks through. Remove from heat and keep warm.

TO SERVE:
Make a bed of 3/4 cup Mexican-style rice on each plate. Pour chicken mixture on rice. Sprinkle with red peppers and green onions. Place tomato slice on plate, top with dollop of sour cream and a black olive.

Makes 6 to 8 servings

SALSA RANCHERA

1 3/4 tablespoons butter or vegetable shortening
1 tablespoon all-purpose flour
1 tablespoon vegetable shortening
1 clove garlic, peeled and minced
3/4 medium bell pepper, seeded, cut into 3/4-inch matchsticks
3/4 cup onion, cut into 3/4-inch matchsticks
1 cup crushed tomatoes
1 cup water
1 3/4 teaspoons chicken stock base
Salt to taste
1/2 teaspoon ground cumin
3/8 teaspoon marjoram
1 bay leaf
3/8 teaspoon dried Mexican oregano
1/2 teaspoon ground white pepper

Melt butter in a small saucepan over medium heat; stir in flour and cook for 2 minutes, stirring constantly; set aside.

In a large pot, saute vegetables in shortening until tender.

Add tomatoes, 1 cup water and seasoning. Bring to a boil; slowly stir in flour mixture and simmer 15 minutes, until thickened.