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Recipe: Arroz Con Pollo Salad (using brown rice)

Salads - Rice, Grains
ARROZ CON POLLO SALAD

1 cup chopped onion
1 tbsp plus 1/3 cup vegetable oil, divided use
2 2/3 cups water (or chicken broth)
1 cup uncooked brown rice
2 tsp chili powder
1 tsp salt (optional)
2 tbsp red wine vinegar
2 cups chicken; cooked and diced
1 (10 oz) pkg frozen peas, cooked and drained
1/2 cup black olives; sliced
2 avocados, divided use
1 medium tomato, chopped, chilled

Cook onion in 1 tablespoon oil in large saucepan until tender but not brown.

Add 2 2/3 cups water or chicken broth and bring to a boil. Stir in rice, chili powder and optional salt. Cover tightly and cook over low heat until all liquid is absorbed, about 50 minutes.

Combine the remaining 1/3 cup oil, vinegar and remaining salt mixing well; stir into hot cooked rice with chicken, peas and olives. Chill.

TO SERVE:
Peel, seed and coarsely chop 1 1/2 avocados reserving remaining half for garnish. Stir chopped avocados and tomato into rice mixture. Top with reserved avocado slices.

Makes 6 servings
Source: More Favorite Brand Name Recipes Cookbook
MsgID: 39953
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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