Ingredients

The following ingredients have 16 Servings
  • 1 tablespoon olive oil plant-based butter ((recommend Country Crock plant-based products))
  • 1 teaspoon olive oil
  • 2 bay leaves
  • 2 chicken breasts, deboned and cut into chunks
  • 2 garlic cloves, chopped
  • 1 piquillo pepper, chopped
  • 1/2 cup Spanish olives, sliced
  • 1 pinch saffron
  • 1 teaspoon yellow rice condiment
  • 1 pinch black pepper
  • 1 tablespoon chicken bouillon
  • 2 cups long grain rice ((recommend Mahatma Rice))
  • 1 cup chicken stock ((canned or homemade))
  • 3 cups warm water
  • 2 cups frozen peas
  • 3 tomatoes on the vine, sliced
  • 1 cucumber, peeled and sliced
  • 1 teaspoon mayonnaise ((recommend Hellman's Real Mayonnaise))
  • 1 pinch italian seasoning
  • 4 cups cold water
  • 1/2 cup Lipton Aguas Frescas pineapple mango flavor
  • 1 cup frappe ice
  • 2 slices pineapple, cut into chunks
  • 2 cherries
  • 1 scoop vanilla ice cream ((we recommend Breyer's ice cream))
  • 4 strawberries, sliced
  • 4 coconut cookies

Instruction

  • Place the pot on the stove over low-medium heat and add the olive oil plant-based butter along with the olive oil to avoid the butter to burn. Sautee the bay leaves to revive the flavor.
  • Add the chicken breast chunks and cook. Add the garlic, the piquillo peppers, and the olives. Season with the saffron and the yellow rice condiment. Stir and add the rice.
  • Incorporate the chicken stock, the chicken bouillon, and two and a half cups of warm water. Stir slowly and cover with a lid. Let the rice cook for 15 to 20 minutes.
  • As a final step add the frozen peas and the rest of the water which should be warm and no more than half of a cup. Cover again with the lid and cook the rice for another five minutes. When the rice has an al dente texture it is ready.
  • Serve the rice with sweet plantains. We used frozen plantains and cook them in the oven. Add a salad using tomato slices and cucumbers. Dress with Hellman's Real Mayonnaise and Italian seasoning.
  • Slice a Cuban bread and spread each slice with Country Crock almond plant-based butter spread. Bake for 2-3 minutes and serve warm.