arroz aguado

Arroz aguado is one of my favorite Nicaraguan dishes. It literally means "watery rice" and is a lot like chicken rice soup. On Saturday, I successfully made my first arroz aguado all by myself (with some instruction from Tamara)! I'd like to share the recipe so you can try this easy and delicious Nicaraguan meal at home.

Ingredients:
2-3 c. rice
1-2 ripe plantains (the skin should be brown)
1 onion, chopped
1 green pepper, chopped
1-2 carrots, chopped
1-2 lb chicken
3 cloves garlic, minced
2-3 potatoes
a handful chopped cilantro
2 tsp. achiote seasoning*
salt to taste
lemon slices (optional)
(you can add/substitute other veggies like squash)


Directions:
Boil chicken, onions, carrots and potato in a large pot of water until cooked through. Rinse rice then add to pot. Add the rest of chopped vegetables, cilantro, garlic and salt and continue cooking until rice is done (10-15 min?). Near the end add the plantains cut in chunks and the achiote poweder. *You can probably find the achiote powder at a Latino/Mexican grocery store. Supposedly it has antioxidants and healing affects. It comes from these bright red seeds that grow inside these spiny pods on annato trees. Serve up the soup/stew and squeeze some lemon juice on top for an added punch. ¡Buen provecho!