Arroz con Pollo Salad (Spanish)

Ingredients

• 1 cup uncooked regular rice
• 2 tbsp chopped parsley
• ½ tsp garlic salt
• ⅛ tsp saffron or ground turmeric
• 1 can 13 3/4-ounce chicken broth
• 3 tbsp olive oil
• ¼ cup vinegar
• 1 pkg 3-ounce frozen artichoke hearts, cooked and drained
• 1½ cup cherry tomatoes, cut in half
• 2 can 5-ounce each boned chicken, cut up

Method

1. In a saucepan, combine the rice, parsley, garlic salt, saffron and chicken broth. Bring to a boil; stir. Reduce heat; cook 20 minutes or until the rice is tender and the liquid is absorbed.
2. Stir in the olive oil, vinegar and artichokes. Chill 4 hours or more.
3. Just before serving add the tomatoes and chicken. Toss lightly to combine. Serve on crisp salad greens.

Notes

Card labeled "Spanish". Yield: about 6 cups.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom