1 lb. cooked rice (about 3 c. uncooked)
Chicken broth
1/2 lb. pork meat
1 chicken
1 bunch parsley
4 green peppers
1 bunch green onions
1/4 lb. butter
1 tbsp. curry powder
2 cans cream of chicken soup
1 tbsp. La Choy Sauce (La Choy Brown Gravy Sauce)
2 hard boiled eggs
1 pkg. grated Mozzarella cheese

Boil the chicken with salt, pepper, garlic, paprika, oregano and cumin. I used the pressure cooker to do it quickly. When the chicken is done the bones leaving pieces of meat of regular sizes.

Cook your pork meat with salt, pepper, oregano, cumin, garlic (and if you have the Mojito Criollo) I use that also. Cut the meat in pieces and fry same in skillet until it is cooked.

Cook rice with chicken broth instead of water. I use 1 cup of rice for 1 cup of consomme, and then I add about 1/4 of a cup more of water.

Chop the green onion, green peppers and parsley. Put it all in a skillet with the butter, curry powder and La Choy Sauce and bring it to boil, stirring occasionally. Then add the pieces of chicken and pork and let it cook for a little while, so they get the sauce flavor, remove the meat from the sauce and add the rice, let this cook for about 10 minutes over a low fire.

In a casserole dish put layers of rice and meat topping the layers with the rice, then pour the 2 cans (undiluted) of the chicken soup and sprinkle all with the Mozzarella cheese and put it in the oven for about 20 minutes at 350 degrees.

When ready to serve put your eggs sliced over all.

You can do all of this the day before and keep ready in the refrigerator and then when you want to warm it up do it in the oven in a double boiler, covering the rice with aluminum foil.

Mojito Criollo can be found in the Spanish section of most larger grocery stores.