Arroz con Pollo - Mexican Chicken and Rice

Arroz con pollo is a super easy one pan meal that your family will enjoy. It is a quick dinner that will not take long to make at all. It has a wonderful flavor and leftovers are great to have. You will not be disappointed with this recipe.



Arroz con Pollo

Ingredients

3 chicken thighs and legs

1 cup of white long grain rice

½ onion chopped

½ bell pepper chopped

3 garlic cloves chopped

1 can of tomato sauce

1 tbsp Knorr’s Chicken bouillon

Water to measure two cups after adding tomato sauce in a measuring cup

Salt pepper and garlic to season chicken


Cooking Instructions

Season your chicken with salt, pepper, and garlic powder on both sides.

Add the tomato sauce and Knorr’s Chicken bouillon in a measuring cup. Then add water to make up 2 cups of liquid.

In a skillet oiled and temperature set to medium, add in your chicken and cook for 4 minutes per side until golden brown.

Remove the chicken from the pan and add in the rice. At this moment, you want to increase the temp to medium/high.

Toast the rice for about 4 minutes just until the rice becomes golden brown.

Once the rice is toasted, add in the onion, bell peppers and garlic.

Sweat the onions and bell peppers for a couple of minutes.

Increase the heat to high and add the tomato water mixture.

Mix well and bring to a boil.

Cover with a lid and change the heat to the lowest setting

Cook on low for 15 – 20 minutes

Turn off the heat and allow the rice to set for 10 minutes while staying covered.

Serve and enjoy!

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