Pastelón de Arroz con Pollo (Chicken and Rice Casserole)

Makes 6 servings

Ingredients:

For the rice:

¼ cup olive oil
¼ lb. ham, finely chopped
¼ cup sofrito
1 packet Sazón Goya con Culantro y Achiote
2 cups chicken broth
2 cups long-grain rice
salt to taste
1 cup Alfredo sauce
2 cups shredded Mexican cheese
2 cups shredded mozzarella cheese

For the stewed chicken filling:

¼ cup olive oil
½ cup sofrito
1 cup tomato sauce
¼ cup stuffed olives, finely chopped
2 potatoes, chopped small and boiled
2 tablespoons raisins
2 (10-oz.) cans shredded chicken breast

Directions:

For the rice:

Heat the olive oil in a saucepan. Add the ham and sauté until lightly browned. Add the sofrito, and cook for 2 to 3 minutes. Add the seasoning packet, chicken broth, and rice. Season with salt to taste, and cook for 20 to 25 minutes.

For the chicken filling:

Heat the olive oil in a saucepan. Add the sofrito, tomato sauce, olives, potatoes and raisins, and cook for 2 to 3 minutes. Add the shredded chicken breast, cook for several minutes, and then season to taste.

For assembly:
In a round or rectangular casserole dish, add half of the rice. Spread it evenly over the bottom of the dish. Mix the Alfredo sauce with the Mexican cheese. Add half of the Alfredo sauce mixture, and then add the stewed chicken breast. Add the remaining rice, and then sprinkle the top with mozzarella cheese. Bake, uncovered, in a moderate oven for 30 minutes.

Recipe and photo courtesy of our friend Cielito Rosado. Find Cielito online at http://www.cielitorosado.com

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