Arroz con pollo (chicken with rice) is a classic Spanish dish popular in Latin American countries. I started making arroz con pollo about 10 years ago while living in the Cincinnati area. It is great when it is cold out. I made arroz con pollo again last week and I forgot how good and easy it is to make. The perfect dish for a winter's night. Plus my hubby loves this recipe, no leftovers go to waste.
This recipe makes a generous 6 servings.
Arroz con Pollo
1 T vegetable oil
1 onion, chopped
1 green, yellow or red pepper, chopped
2 cloves of garlic, minced
1 t. dried oregano
1 t. ground cumin
1 t salt
1 cup long grain rice (I used brown rice)
2 C. chicken stock
1 C. salsa
2 chicken breasts, cooked and cut into bite sized pieces
1 C. frozen peas
1 can black beans, rinsed and drained
1 C. shredded cheddar
2 T cilantro, chopped
Preheat oven to 350. Mist an oval casserole dish with cooking spray or oil.
Place the vegetable oil in a large sauce pan and saute the the onion and green pepper for about 5 minutes over medium heat until soft. Add the garlic and rice. Stir for about 1 minute.
Add the salt, cumin, oregano, salsa and chicken stock. Blend the ingredients well and bring to a boil. Pour the mixture into the prepared casserole dish. Cover and bake for 40 minutes.
After 40 minutes, stir in the chicken, black beans and peas. Top the casserole with cheddar, sprinkle with cilantro. Cover the casserole and place it back in the oven for another 10 minutes.
Remove and serve immediately.
This is good with a spoonful of sour cream and an additional sprinkle of cilantro per serving.