Ingredients with Measurements:
- 1 1/2 cups long-grain white rice
- 2 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a small bowl, mix together the salt, black pepper, cumin, paprika, garlic powder, onion powder, oregano, and thyme.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sprinkle with half of the spice mixture. Cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
4. Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
5. Add the rice to the skillet and stir to coat with the vegetables. Add the remaining spice mixture and stir to combine.
6. Add the diced tomatoes (with their juices) and chicken broth to the skillet and stir to combine. Bring to a boil, then reduce the heat to low and cover the skillet with a lid.
7. Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. Stir in the cooked chicken and chopped cilantro. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken and vegetables, low heat for simmering rice
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
Calories: 400
Fat: 7g
Carbohydrates: 55g
Protein: 29g
Sodium: 810mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Brown rice can be used instead of white rice
- Chicken broth can be substituted with vegetable broth or water
- Chicken breasts can be substituted with chicken thighs or a combination of both
- Red and green bell peppers can be substituted with other colors of bell peppers or other vegetables such as carrots or celery
Variations:
- Add a can of drained and rinsed black beans to the skillet with the rice and vegetables for added protein and fiber
- Use diced pork instead of chicken for a different flavor
- Add a pinch of saffron to the skillet with the rice for a more authentic flavor
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent it from becoming sticky
- Use a large skillet with a lid to ensure even cooking and to prevent the rice from sticking to the bottom of the pan
- Don't stir the rice too much while it's cooking to prevent it from becoming mushy
- Let the rice sit for a few minutes after cooking to allow it to absorb any remaining liquid and to fluff up
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced avocado, or a squeeze of lime juice
Pairings:
Cuban black beans, fried plantains, or a simple green salad
Suggested side dishes:
Tostones (fried plantains), Cuban black beans, or a simple green salad
Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add a little more broth or water and continue cooking until tender.
- If the rice is too mushy, reduce the amount of liquid used and/or reduce the cooking time.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the skillet.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Arroz con Pollo is a traditional dish in many Latin American countries, including Cuba. It is believed to have originated in Spain and was brought to the Americas during the colonial period.
Flavor profiles:
Savory, slightly spicy, and aromatic
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Cuban