Quick Arroz con Pollo


I had a half hour today to toss together a main dish for a school potluck and pondered the possibilities.

Pasta salad?  too common.

Chicken soup?  I did not feel like hauling the crockpot all the way across campus!

Bake some prepared food from the freezer?  I could do better than that!

Then I thought, (white) rice only takes 15 minutes to cook.  I could toss in some onion, tomato, green chilies, cooked chicken, broth, and have a mexican rice, or more authentically, arroz con pollo in less than a half hour.

It came together nicely and was enjoyed by all.  Much better than the usual pizza or pasta salad.

Here’s the recipe:

1 cup white rice

1 onion, chopped

1 can chopped tomatoes

1 small can green chilies

1-2 cups cooked chicken

1 cup chicken broth

dash of garlic

1 tsp each cumin, oregano, cilantro, and salt

Heat a dash of oil in a heavy-bottomed saucepan and add onion.  Saute until translucent, add rice, and stir until rice is evenly coated.  Cook 3 minutes. Add additional ingredients, stir to combine, and bring to boil.  Once it comes to a good boil, cover, reduce heat, and simmer for 15 minutes, or until all liquid is absorbed.  Top with fresh chopped cilantro .

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One Comment on “Quick Arroz con Pollo”

  1. sauerswald
    April 4, 2009 at 6:03 am #

    YUM! This looks great, Melissa! Now I have a dinner plan for Sunday. Thank you!

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