Calle Ocho Arroz Campesino
8 bone-in chicken breasts
2 tablespoons salt (or less to taste)
2 teaspoons chicken broth concentrate
2 cups converted rice
2 onions, sliced in rounds
4 green bell peppers, thinly sliced
2 (15-ounce) cans kernel corn
1 (29-ounce) can tomato sauce
1 pound bacon
Place chicken breasts in a large pot with 3 cups water, the salt and concentrate. Bring to a boil, reduce heat to medium-low and simmer until the chicken is cooked, about 20 minutes. Remove chicken from broth and set aside, reserving broth. When cool enough to handle, remove chicken skin and separate meat from bones in large pieces.
Heat oven to 375 degrees. Rinse rice and spread in the bottom of a 9-by-13-inch baking pan. Scatter the onions, peppers, chicken, corn, tomato sauce and 2 cups of the reserved chicken broth over the rice. Top with the bacon. Cover with aluminum foil and bake 1 hour. Remove foil and bake 15 more minutes to allow the bacon to brown. Makes 16 servings.
Per serving: 398 calories (29 percent from fat), 12.7 g fat (3.7 g saturated, 5 g monounsaturated), 99 mg cholesterol, 37 g protein, 33.7 g carbohydrates, 2.6 g fiber, 1,513 mg sodium.