Ingredients with Measurements:
- 2 cups of long-grain rice
- 4 cups of chicken broth
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can (15.5 oz) of GOYA® Pinto Beans, drained and rinsed
- 1 can (8 oz) of GOYA® Tomato Sauce
- 1/2 cup of frozen peas
- 2 tablespoons of chopped fresh cilantro
Special equipment needed:
- Large pot with a tight-fitting lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion, bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
4. Add the cumin, oregano, salt, and black pepper to the pot and stir to combine.
5. Add the rice to the pot and stir to coat with the onion mixture.
6. Add the chicken broth, pinto beans, and tomato sauce to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 20 minutes.
8. After 20 minutes, add the frozen peas and cooked chicken to the pot. Stir to combine and cook for an additional 5 minutes.
9. Remove the pot from the heat and let it sit, covered, for 5 minutes.
10. Fluff the rice with a fork and sprinkle with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for browning the chicken and sautéing the vegetables, low heat for cooking the rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 460
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 80mg
Sodium: 1100mg
Total Carbohydrates: 64g
Dietary Fiber: 6g
Sugars: 4g
Protein: 29g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Pinto beans can be substituted with black beans or kidney beans.
- Frozen peas can be substituted with frozen mixed vegetables.
Variations:
- Add diced tomatoes and/or sliced olives for extra flavor.
- Use brown rice instead of white rice for a healthier option.
- Add hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a tight-fitting lid to prevent steam from escaping and ensure even cooking.
- Let the rice sit for 5 minutes after cooking to allow the steam to finish cooking the rice and prevent it from becoming mushy.
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.
Garnishes:
Sprinkle with chopped cilantro or sliced scallions.
Pairings:
Serve with a side of avocado salad or grilled vegetables.
Suggested side dishes:
- Avocado salad
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water and stir to combine.
- If the rice is too wet, remove the lid and let it cook for an additional 5 minutes.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Arroz con pollo is a traditional Latin American dish that originated in Spain. It is a popular one-pot meal that combines rice, chicken, and vegetables.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the peas.
Serving suggestions:
Serve with a side of avocado salad or grilled vegetables for a complete meal.
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Region: Spanish