Arroz con Pollo
4 Servings • 1 Serving = 4 Ounces Chicken and ¾ Cup Brown Rice
INGREDIENTS
• 1 pound boneless, skinless chicken breast or thigh
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 1 Tablespoon extra virgin olive oil or canola oil, divided
• ½ small white onion, finely chopped
• 2 cloves garlic, minced
• ½ green bell pepper, finely chopped
• ½ red bell pepper, finely chopped
• 1 teaspoon ground cumin, or to taste
• ½ teaspoon ground oregano
• 2 Roma tomatoes, chopped
• 1 cup instant brown rice
• 1 ½ cups low-sodium chicken stock, warmed
• Handful cilantro, chopped
DIRECTIONS
1. Heat a large skillet over medium heat. Pat the chicken with a paper towel
and cut into even-sized pieces. Season with salt and pepper. Add half of the
oil to the skillet. Add the pieces of chicken to the skillet and allow to cook
until golden brown. Flip and brown all sides, then remove the pieces from
the skillet and place onto a plate. Set aside.
2. Add the rest of the olive oil to the skillet and add the onion, garlic, and bell
pepper. Season with cumin and oregano and stir to combine. Sauté for
about 5 minutes, until the vegetables soften, and the onion is translucent. Stir
in the chopped tomatoes and brown rice. Cook for 2 minutes.
3. Add the warm chicken stock and return the pieces of chicken to the skillet,
placing on top of the rice. Cover the skillet, turn the heat down to low and
cook for 15 minutes, until liquid is absorbed, and the chicken has cooked
through.
4. Let sit a few minutes, fluff rice with fork and serve with fresh cilantro sprinkled
on top.
Developed by The Children’s Hospital of San Antonio click here for more recipes
