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1
Puree the tomatoes, garlic, salt, and about 1/2 cup of water together.
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2
Add the oil to a deep pot and fry the rice on high until it turns slightly golden.
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3
Once rice is golden, add the tomato puree.
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4
Crumble the chicken bullion cube in this mixture.
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5
Once it begins to boil, give it a good stir, turn the heat to low, and cover to simmer.
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6
Let the rice simmer about 15 minutes, until most of the liquid is absorbed.
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7
Test consistency of rice, if too crunchy add one more cup of water and let simmer again.
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8
While rice is simmering, wash and dice potatoes
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9
If you need to, boil the chicken.
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10
(I always have shredded chicken, I use it in everything).
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11
Boil with 2 cloves garlic and half an onion for great flavor!
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12
Shred by pulling apart with a fork while still hot.
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13
Add chicken to potatoes and place in a deep baking dish.
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14
Add 1/3 cup of veggie oil, and stir this together.
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15
Bake for about 50 minutes, stirring two or three times.
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16
While this is baking, cut your green onion and fry and crumble your bacon.
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17
(Jalapenos are there because I like them.
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18
They're optional)
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19
Once the potatoes and chicken are done cooking, stir in the rice and top with shredded cheese and bacon.
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20
Cook an additional five minutes.
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21
Add other toppings as desired (green onion, sour cream, etc) and enjoy!
