This is adapted from the dish served at the fabulous Columbia Restaurant. It isn’t nearly as complicated as it might look at first glance. Add a side of asparagus and a loaf of Cuban bread and you’ve got dinner. Because it’s so good left over, I always make a lot even if we don’t have a full table. Just pull the leftover chicken off the bone, mix it in with the rice and reheat. For you vegetarians, I imagine you could simply leave out the chicken and use vegetable broth in place of the chicken broth.
Chicken and Yellow Rice
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