Ingredients for Arroz Con Pollo Chicken And Rice
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon cooking spray
- 1 ½ cups long-grain rice
- 1 (14.5 oz) can diced tomatoes
- ½ teaspoon cumin
- 2 cloves garlic
- Chicken Bouillon Powder
- Water
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How to Make Arroz Con Pollo Chicken And Rice
- Heat 1 tablespoon of cooking spray in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. Cook, stirring occasionally, until browned on all sides and slightly caramelized (about 8-10 minutes).
- Add 1 medium onion, chopped; 2 cloves garlic, minced; 1 green bell pepper, chopped; and 1 (14.5 oz) can diced tomatoes, undrained. Cook for 2-3 minutes, stirring frequently, until softened.
- Stir in 1 ½ cups long-grain rice, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Pour in 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Fluff with a fork before serving. Garnish with fresh cilantro (optional) and serve immediately with warm tortillas.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
1g
Carbs
9g
