country of origin: Costa Rica
from the kitchen of Connie Bazzarre, one of my co-workers at Stellar Charter School

2 chicken breasts
4 cups water
4 cups of chicken broth
1 teaspoon Badia-sazon Complete Seasoning
3 Tablespoons butter
4 strips of bacon cut into pieces
1 diced onion
cilantro, minced, (to taste)
1 stalk celery. diced
1 sweet red pepper cut into strips
1/2 teaspoon garlic
1 can of mushrooms
1/2 cup raisins
1 can of mixed veggies (medium)
1 can petit pois peas (medium)
3 1/2 cups parboiled rice

Simmer the skinned chicken breasts in 4 cups of water and chicken broth. Add a teaspoon of Badia-sazon Complete Seasoning. Take out the breasts when cooked and continue to simmer the broth. Shred or cut the breast, reserve. Strain broth when done.
In skillet saute garlic, onion, cilantro, peppers, celery, and raw bacon in butter. Fry well. Add the rice. Brown and stir 5 minutes. Add the chicken and raisins, cans of veggies and the 4 cups of simmered broth. Cover and cook until well done and broth is evaporated. Add water if it starts to dry out too son. Serves 7