to 2 locote (Rocoto) chiles*, seeded, deveined and finely chopped (Alternate: hot pepper such as jalapenos or serranos)
2
cups long grain rice
1
can (15 ounces) sweet peas
1/2
cup grated cheese (Romano, Parmesan or other aged grated cheese)
Bring chicken, water, 1 of the carrots, salt and pepper to a boil in a large pot. Cook 45 minutes over medium heat. Remove from heat and cool. Reserve 5 cups of the broth and shred chicken and place in a separate bowl. Reserve.
Heat oil in a large pot over medium heat. Cook and stir onion, garlic, tomatoes and chiles until tender, about 5 minutes. Stir in rice. Add the reserved broth and remaining 3 carrots; cover.
Cook on medium heat for 10 minutes. Stir in reserved chicken and peas. Reduce heat; cover.
Simmer 15 minutes or until rice is tender. Serve hot topped with grated cheese.
Note
*Locote (Locoto or Rocoto) are the same peppers. They are very hot. They may be found in the freezer section in Latino Market.
Serving Size 817g
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Calories 990
Total Fat44g (68%)
Saturated Fat 13g (65%)
Trans Fat 0g
Cholesterol315mg (105%)
Sodium1180mg (49%)
Total Carbohydrate65g (22%)
Dietary Fiber 5g
Sugars 7g
Protein88g
Vitamin A %
Vitamin C %
Calcium %
Iron %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
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