Dr. A. A. Rodriguez of Long Beach sent us this fast and easy Cuban-style rice and chicken recipe.
CUBAN CHICKEN AND RICE
2 (2 1/2- to 3-pound) chickens, cut up
1/4 cup olive oil
2 cloves garlic, minced
1 large onion, chopped
1 large green pepper, chopped
2 stalks celery, chopped
1 tomato, diced
2 bay leaves
Juice of 1/2 lemon
4 cups warm water
2 cups rice
1 (4-ounce) can sliced mushrooms
1 (8 1/2-ounce) can peas
Sprinkle chicken pieces with salt. Heat olive oil in Dutch oven, then add chicken, garlic, onion, green pepper and celery. Saute 15 minutes, turning chicken to brown on all sides.
Add tomato, oregano, bay leaves, lemon juice and water. Bring to boil, reduce heat and simmer 30 minutes.
Stir in saffron, rice and mushrooms. Bring to boil, reduce heat and simmer 10 minutes. Add peas and simmer 5 minutes more. Remove from heat and let stand until rice has absorbed all liquid.
Serve garnished with pimiento strips and olives. Makes 8 servings.
--A. A. RODRIGUEZ
The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.