Arroz con Pollo and Mexican Corn on the Cob

Arroz con Pollo

6 strips bacon, halved
1 onion, chopped
1 garlic clove, minced
1/4 C oil
3 lbs. chicken pieces
1 C rice, uncooked
2 tomatoes, chopped
1 tsp cumin
1 1/2 C chicken broth
salt and pepper, to taste
1 C frozen peas, defrosted

Fry bacon lightly in a large pot. Once the bacon is slightly cooked add onion and garlic and sauté until slightly cooked. Add oil to the pot and add chicken to brown. Add rice and cook for about 3 minutes. Stir in tomatoes and cumin. Sprinkle with salt and pepper, then pour broth over all. Cover pan tightly and simmer for 30 minutes without lifting the lid. When done stir in the cooked green peas, and serve.

 

Mexican Corn on the Cob

6 ears of corn

Mayonnaise to taste

Dry parmesan cheese

Cook corn until done. When corn is done allow to cool slightly and brush entire cob with mayonnaise then roll in the cheese.

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