Classic Arroz Con Pollo (Chicken and Rice)

Serves 6 to 8
7 Member Ratings

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  • White Rice
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Ingredients

4 cups chicken broth
2 cups Mahatma® White Rice
1/8 tsp ground saffron or ½ teaspoon turmeric
1 bay leaf
1 Tbsp olive oil
1 each minced garlic
1 medium onion, chopped
1 lb boneless skinless chicken, cut into pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 tsps fresh basil leaves
1 medium tomato, chopped
1 Tbsp lime juice
1 cup frozen green peas, thawed
1 1/2 tsps salt, optional

Cooking Directions

* Try this recipe with Carolina®, River® or Water Maid® Medium Grain Rice

Place chicken stock into a 4-quart pot and bring to a boil. Add rice, saffron and bay leaf. Cover and reduce heat to a simmer. Cook for 20 minutes or until all liquid is absorbed. Remove bay leaf.

Meanwhile, heat oil in a large skillet over medium heat, add garlic and sauté a few seconds. Add onion and sauté until transparent (about 1 minute). Add chicken and sauté until done, about 10 minutes. Add peppers, basil, tomatoes and lime juice and sauté for an additional 5 minutes. When rice is ready, add peas and toss with chicken-vegetable mixture. Season with salt, if desired.
Aroma® #1 Rice Cooker Brand
Recipe Tip:  Do you have a rice cooker?  To prepare this dish … Add all ingredients except tomato and green peas. Stir. Cover and cook until rice cooker shuts off. Carefully remove cover. Fold in tomatoes and peas. Cover and allow to steam for 10 minutes. Remove bay leaf before serving.

Comments & Reviews

apattin - 4/14/2016 10:15:18 AM
Ingredients delicious. Recipe fail. By the time the onions are translucent, you've burnt the garlic. By the time the peppers are cooked, you've burnt the onions AND the garlic. Nobody tested this. [TheRiceipeClub Kitchen Comment: Yes, actually this recipe was recently tested. Be sure to sure medium heat when sautéeing the veggies.]