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Quick Arroz Con Pollo

Submitted by:

2011-02-05 Main Dish
4 72

An easy version of classic Arroz con Pollo (chicken with rice) that will quickly become a family favorite.

  • Servings: 4-6

Ingredients:

2 Boneless, skinless chicken breasts, or 4 boneless, skinless thighs
4 Tbsp Olive Oil, divided
2 cloves Garlic, minced
1 cup Diced Carrot, divided
¼ cup Diced White Onion
1½ cup Long Grain Rice
1 cup Orzo
16-oz can Mexican-style Stewed Tomatoes
4 cups Chicken Broth
¼ cup Chopped Cilantro
¼ cup Diced Green Onion

Directions:

Preheat oven to 375 degrees. Cut chicken into bite-size pieces. Heat 2 tablespoons of the olive oil in a large oven-proof skillet over medium heat. Add chicken and cook until no longer pink; remove chicken and keep warm. In same skillet, add remaining 2 tablespoons olive oil, garlic, carrots, and white onion; cook for 3 minutes on medium heat. Add rice and orzo to the skillet, and stirring continually, cook until the rice is opaque and the orzo begins to brown. Add tomatoes and broth. Bring to a boil over medium heat; stir in cilantro. Remove from heat and place skillet into preheated oven. Cook for 10 minutes, open oven and stir. Cook an additional 10 minutes or until all liquid is absorbed and rice is done. Sprinkle with chopped green onions.

Helpful Tips:

If rice seems to dry out too quickly in the oven and is not cooked thoroughly yet, you may need to add a little water, about 1/4 cup.