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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My Cuban mother-in-law makes the best Arroz Con Pollo, but it is very time consuming. This is my quick, weeknight version of the dish she makes. Ingredients:
1 medium onion, chopped |
2 teaspoons olive oil |
1 cup uncooked long grain rice |
2 garlic cloves, minced |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 can (14 ounces) diced tomatoes and green chilies, undrained |
3 tablespoons water |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
2 cups cubed cooked chicken breast |
1 cup frozen peas |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender.
2. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the broth, tomatoes, water, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add chicken and peas; heat through. Yield: 4 servings.
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