Arroz Con Pollo (Chicken and Rice)

Cook

Recipe from USDA MyPlate Kitchen (public domain).

Dinner

Ingredients

Makes 6 servings

  • 2 tablespoons vegetable oil (or cooking oil of choice)
  • 1 whole chicken, cut up, skin removed
  • 1 medium green pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tomatoes, chopped
  • 2 1/4 cups chicken broth, low-sodium
  • 1 bay leaf
  • salt (to taste, optional)
  • pepper (to taste, optional)
  • 1 cup rice, uncooked
  • 1 cup peas

Instructions

  1. 1

    Wash hands with soap and water.

  2. 2

    In a large skillet heat oil over medium-high heat and brown chicken on both sides.

  3. 3

    Add green pepper, onion, and garlic and cook for about 5 minutes.

  4. 4

    Add tomato, chicken broth, bay leaf. Add salt & pepper to taste.

  5. 5

    Cover and cook for 20 minutes.

  6. 6

    Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.

  7. 7

    Add peas, cook until hot. Remove bay leaf before serving.