Arroz con Pollo
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
8 small boneless and skinless chicken breasts
2 cloves of fresh garlic
1 onion finely chopped
1/2 cup vegetable or olive oil
3 cups rice
5 cups chicken bouillon
1 cup cilantro and 1 cup water chopped in blender
1/2 pound cooked peas
2 jalapeno peppers cut in very thin strips
salt and pepper to taste
Instructions:
Saute the salted and peppered chicken breasts in oil until browned and cooked completely, then remove. In the same oil, cook the garlic and onion till tender.
Combine the chicken with the garlic and onion, then add the cilantro and bouillon and boil. Add the rice and jalapeno peppers. Cook over medium heat until the liquid is absorbed. Add the peas and continue to simmer over low heat until the rice is cooked.
Serve with warm flour tortillas.
Recipe from http://garnet.berkeley.edu.