Sunday Supper -Yellow Rice and Chicken with Salad

Yellow Rice and Chicken (Arroz con Pollo)


  • 1 cup Olive Oil
  • Onions (1 bag frozen)
  • Green Peppers (1 bag frozen)
  • 1 small can tomato sauce
  • 1 bay leaf
  • 2 lbs. Boneless Chicken (cut into bite size pieces)
  • Vigo Yellow Rice (family size)
  • 3 cups white wine (if using)

Preheat Oven to 350 degrees

Directions:  Add one cup olive oil to large pot.  Saute onion and peppers.  Add chicken and cook until brown.  Add tomato sauce, bay leaf and three cups water (or white wine) and cook on stove for 15 – 20 minutes.  Stir in rice and add 1/2 cup water.  Bring to boil and stir well.  Cover pot and put in oven for 40 -45 minutes.  Stir occasionally.

 “1905” Salad from Columbia Restaurant


  • Bag of Romaine lettuce
  • Tomatoes (chopped)
  • One onion sliced into half moons
  • One bottle green “cocktail” olives
  • 1/2 pound deli ham (cut into short strips)
  • 1/2 pound deli turkey (cut into short strips)
  • 8 0z. Swiss cheese (cut into thin squares)

Place all ingredients into large bowl and mix together.  Add homemade dressing (see below)


  • 1/2 cup olive oil
  • Juice of two lemons
  • 2 or 3 squirts of Worcestershire sauce
  • Garlic (to taste)
  • Oregano (to taste)
  • Salt
  • Pepper

In small bowl whisk oil, juice, lemon, sauce and seasonings until emulsified.


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