From Esther (Spain)

Serves 4

Ingredients:

• 1 red pepper
• 1 green pepper
• 4 chicken breasts
• 1 garlic head
• 1/2 pound of shrimp (optional)
• 1 tomato or tomato sauce
• 1 can of garbanzo beans (optional)
• olive oil
• salt
• saffron
• rice (medium box)

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Directions:

Chop the peppers and the tomato. Fry the peppers until they are soft and then fry the garbanzo beans. Later, cut the garlic in half and fry it before you fry the chicken (previously cut). Now, fry the shrimp. Put everything you fried in a big plate. Now, you can chop the tomato in small cubes and fry it. You can also use half a can of tomato soup. Wait until it is almost evaporated (you will see a lot of bubbles). After everything is fried prepare the big pan. Put all the ingredients in the pan and cover them with water. Add salt and saffron. Let it boil for 20 minutes and then add the rice. Add a cup of rice per 2 cups of water. If you are using Spanish rice (which is smaller than the rice you find in the USA) you have to cook it 10 minutes on high and 10 minutes on low. If you feel you are running out of liquid you might want to reduce the heat and cover the pan. If you have too much liquid, increase the heat. If you are using 'fast rice' just put it in and wait until you see that the consistency is ok. You can use more rice if you are using this kind.

Prep Time: 10 minutes        Cooking Time: 40 minutes