Rice with Chicken | Arroz con Pollo
Makes:
4 Servings
Cook Time:
1 hour 15 minutes
Preparation Time:
30 minutes
This stewed chicken and rice dish comes together with tomatoes and traditional seasonings. This one-pan meal is an all-time favorite.
Ingredients
- 4 boneless, skinless chicken thighs (about 4-oz each)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup long-grain white rice, uncooked
- 1 14.5 oz can low-sodium diced tomatoes (including liquid)
- 2 cups water
- 1 cube low sodium chicken bouillon
Directions
- To trim chicken, lay on a cutting board and cut off the excess fat and discard. Pat chicken dry with paper towels, and discard towels.
- Place a skillet over medium high heat and when hot, add the chicken thighs and cook until browned, then flip, about 5 minutes on each side.
- Turn off the heat and remove the chicken from the skillet and transfer to a plate. Pour off all but 1 tablespoon fat.
- Reheat the skillet over low heat and add the onion, pepper, garlic, cumin, and oregano and cook until the onion is softened, about 10 minutes.
- Add the uncooked rice and tomatoes and stir well. Add the water and bouillon cube and bring to a boil over high heat.
- Return chicken to pan, turn the heat down to low and cover. Cook chicken for 20 minutes and then carefully flip.
- Cover and cook for an additional 10 minutes or until the chicken and rice are cooked and tender. Serve right away.
Notes
Learn more about:
USDA Center for Nutrition Policy and Promotion
