2 tablespoons olive oil
1 pound arroz con pollo sausage, diced
1 onion, peeled and cubed
1 bunch celery, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can Mexican-style condensed milk
1 (10.75 ounce) can condensed cream of celery soup
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup water
1/2 cup vegetable oil
1 tablespoon chicken bouillon granules
1 teaspoon salt
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Rinse and drain the arroz con pollo sausage, onion, celery, and carrots.
Heat 2 tablespoons of the olive oil in the same skillet over medium heat. Saute the sausage, onion and celery for 5 minutes. Drain excess grease.
In a large bowl, blend the cream of mushroom soup, Mexican-style soup, cream of celery soup, Mexican-style cream of mushroom soup, Mexican-style cream of celery soup, cream of celery soup, cream of celery soup, cream of celery soup, cream of celery soup, and cream of mushroom soup.
In the same skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add the sausage, onion, celery, carrot, celery and celery, stirring occasionally. Cook and stir for 10 minutes.
Add the chicken bouillon and salt and pepper to the skillet along with the water and oil. Mix together. Cover skillet and cook for at least 30 minutes.
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