Arroz Con Pollo

2 c Long grain rice
4 ts Oil
1 ts Salt
1/4 ts Ground Comino (cumin)
1/4 ts Garlic powder
1/4 ts Black pepper 4 1/2 c Water
1 md Chicken, cut in pieces
2 3 Stalks of Celery
2 Carrots, thinly sliced
1 md (To 2) Tomatoes, finely chopped
1/2 Green Bell pepper, diced
1/2 md White onion, chopped

In a measuring cup, add all spices to 1/2 cup water. Stir well, set aside. In a large frypan, add oil and rice. Brown rice on medium high heat, stirring often. Set aside when done. As you're browning the rice, place chicken pieces in a large 3 Quart pot, over medium high heat, Covered. Cook until lightly browned on all sides. Drain fat. Add vegetables, rice, and spice mixture to chicken (beware of rising steam). Add 4 cups water and bring to a boil. Reduce heat (medium-low) and cover. Allow to cook about 20 minutes. Serve with beans and tortillas.

Serves 6 to 8.

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