Costa Rica: Arroz con Pollo (Chicken & Rice with Salsa), Caribbean Bread, & Arroz con Leche (Rice Pudding)

I love Costa Rica! I went there for vacation a year and a half ago and want to go back so bad! It was a great place to visit and I thoroughly enjoyed their food. I loved their rice and beans. It wasn't just any rice and beans, it had such great flavor that I haven't been able to find anywhere else.

 So, when I decided to cook from Costa Rica, my goal was to match that flavor so that I could satisfy my taste buds and pretend like I was back in Costa Rica - oh how I wish! My husband also said that this was probably one of his favorite meals that I have cooked - woohoo. Enjoy and have fun!

Chicken & Rice (Arroz con Pollo)

Serves 4-5

Chicken:
2-3 Chicken Breasts, cubed
2 Tbsp Oil
2 Cloves of Garlic, minced
1 Rib of Celery, chopped
1 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1 Tsp Pepper
1 Tbsp Oregano
1 Tbsp Cumin

Rice:
1 Lb Long Grain Rice, uncooked, rinsed and dried
2 Tbsp Oil
2 Carrots, peeled and finely diced
1 Tsp Annatto
- TRY: Spice Appeal Annatto Seed Whole, 80-Ounce Jar
Salt to taste
2 Cups Peas
Chicken Brother or Water for cooking

Salsa/Sauce:
1/2 Cup Onion, finely diced
1/2 Cup Red Bell Pepper, seeded and diced
1 Tomato, diced
1/4 Cup Cilantro
1 Can Tomato Paste

Chicken: Heat the oil in a large pan over medium high heat. Add all of the chicken ingredients and stir regularly. Cook until chicken is thoroughly cooked.

Rice: Place all of the rice ingredients in a rice cooker - make sure to double the liquid (water or chicken broth) compared to the rice and veggies. I choose chicken broth for my liquid.
If you are not using a rice cooker, do the same in a pot with a lid slightly ajar. Cook until rice is finished (30-45 minutes).

Salsa/Sauce: Saute the onions, bell pepper, tomato, cilantro, and salt in a small pot over medium heat for a few minutes. Add in the tomato paste and stir. Cook for 10-15 minutes stirring regularly.

Serve the chicken with the rice and sauce. Enjoy!

Caribbean Bread

Yields 3 Loaves

8 Cups All-Purpose Flour
3 1/2 Cups Warm Water
2 Tbsp Yeast
1/2 Cup Brown Sugar
1/2 Cup Oil
2 Tbsp Vanilla
1/2 Tbsp Cinnamon
1/2 Tsp Nutmeg
1/2 Cup Raisins
- TRY: - Melissa's Organic Raisins, 3 Packages (3 oz)
1/2 Cup Candied Fruit

Combine the yeast with 2 cups warm water. Add in 2 1/2 cups of the flour and mix. Cover and set it aside for at least 3 hours.

Preheat the oven to 350°F.

Place brown sugar in a saucepan with 1 1/2 cups of water. Bring it to a boil and then bring to a simmer.

Add all of the ingredients and mixtures together. Mix until the dough is smooth.

Separate the dough into 3 equal pieces. Place each dough into a bread pan and bake for 30 minutes.

Let bread cool before taking it out of the pan. I just flipped the pan over and the bread came out. Enjoy!

Arroz con Leche (Rice Pudding)

Serves: 5-6

1 Cup Sweetened Condensed Milk

1 Cup Evaporated Milk

6 Cups Milk

1 Cup Long Grain Rice, uncooked

1/2 Cup Water

1 Tsp Vanilla

2 Tsp Cinnamon

1 Tsp Nutmeg

1/2 Cup Raisins

- TRY: Melissa's Organic Raisins, 3 Packages (3 oz)

In a large saucepan bring the rice, water, 4 cups of milk, evaporated milk, vanilla, cinnamon and nutmeg to boil over medium high heat. Let it boil for 5 minutes. Stir in the sweetened condensed milk. Bring to a boil. Stir in the remaining 2 cups of milk and bring it back to a boil. Reduce to a simmer and cook for 30-45 minutes (until the rice is cooked). Stir in the raisins and cook for 10 more minutes. Serve chilled or at room temperature.