Arroz Con Pollo Recipe

Name: Arroz Con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. chicken; 1/4 c. vegetable oil; 1 1/2 c. white long grain rice; 3 c. chicken stock; 1 large green pepper; 1 clove crushed garlic; 1 small onion, chopped; 1 tomato (fresh), peeled and chopped; 1 tsp. salt; 1 tsp. black pepper; dash of saffon; 1 c. peas (fresh or frozen); 1 c. shredded Monterey Jack cheese

Servings: persons

2 1/2 lb. chicken
1/4 c. vegetable oil
1 1/2 c. white long grain rice
3 c. chicken stock
1 large green pepper
1 clove crushed garlic
1 small onion, chopped
1 tomato (fresh), peeled and chopped
1 tsp. salt
1 tsp. black pepper
dash of saffon
1 c. peas (fresh or frozen)
1 c. shredded Monterey Jack cheese

1
Preheat oven to 350u00b0.
2
Bake chicken and cut into small pieces. Saute pepper, onion and garlic.
3
In separate pot cook rice in chicken stock until tender and liquid is absorbed.
4
Let set in pot 20 minutes after cooking.
5
Stir in salt, pepper and saffron. Gently stir in peas and sauteed mixture.
6
Place rice in casserole dish; add chicken pieces on top.
7
Bake 25 minutes.
8
Remove from oven and sprinkle with Jack cheese.
9
Bake until light golden brown.

1531

kcal

Calories

Fat

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 lb. chicken, 1/4 c. vegetable oil, 1 1/2 c. white long grain rice, 3 c. chicken stock, and more.

Yes, Arroz Con Pollo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Con Pollo

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