Brown Arroz Con Pollo (Brown Rice and Chicken) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Healthier version of the Latin dish. Ingredients:
1 lb boneless skinless chicken, cut into 1-inch strips |
1 medium onion (quartered) |
2 green peppers (chopped) |
1 jalapeno pepper (seeded and chopped) |
3 garlic cloves (minced) |
2 teaspoons coriander |
2 cups chicken stock |
1 (14 ounce) can crushed and drained canned tomatoes |
1 teaspoon ground cumin |
2 teaspoons chili powder |
3/4 cup long grain brown rice |
1 dash cayenne pepper |
1 cup green peas (fresh or frozen) |
1 teaspoon sazon goya or 1 teaspoon any other seasoning salt |
Directions:
1. Saute chicken strips in nonstick skillet until white, about 5 minutes.
2. Set aside and keep warm.
3. In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
4. Makes 6 servings.
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