Arroz con Pollo para Fido Rachael Ray   From Every Day with Rachael Ray August-September 2006 2 SERVINGS 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan 1 tablespoon unsalted butter 1 cup enriched white rice 2 cups chicken broth 8 ounces ground chicken 2 pinches of ground cinnamon In a small saucepan, heat the EVOO, 1 turn of the pan, with the butter over medium heat. Add the rice and toast for about 2 minutes, then add the chicken broth and bring to a boil. Crumble in the ground chicken, add the cinnamon, and cover and simmer over low heat until cooked through, about 18 minutes; let cool.

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