2 cups water
1 tablespoon vegetable oil
7 pounds russet potatoes, peeled and cut into 1/4 inch pieces
1/2 cup white wine vinegar
1 tablespoon white sugar
3 tablespoons chicken bouillon granules
1 teaspoon salt
1 1/2 teaspoons onion powder
1 3/4 cups milk
1/4 teaspoon chili powder
1 teaspoon crushed red pepper
1 (14.5 ounce) can whole kernel corn, drained
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
In a large saucepan, combine water, oil, potatoes, vinegar, sugar, bouillon, salt, onion powder, milk, chili powder, crushed red pepper, corn, cilantro and cumin. Bring to a boil over medium high heat. Reduce heat to low and allow to simmer for about 20 minutes, stirring occasionally.
Meanwhile, in a large bowl, mix 1/2 cup of the rice and chicken broth. Mix it well with the remaining broth and water mixture. Stir it into the meat mixture until well mixed. Cover, add the wine and sugar mixture and cook for about 5 minutes.
Pour into a large serving bowl and pour the blended flavors over the rice and meat mixture. Serve hot.