Leftovers > Side Dishes > Mexico > Arroz con Pollo >
Arroz con Pollo
Rice with chicken
1 C white rice
Olive oil
2 TBS garlic, minced
1/2 C onion, diced
1 can (15 oz.) diced tomatoes with juice
2-1/4 C chicken broth
1 can (9.75 oz.) Swanson Chunk Chicken Breast
Salt & black pepper to taste
Using an electric skillet, sauté rice in olive oil until lightly browned. Stir in garlic and onion; cook until onion is soft. Pour in canned tomatoes with juice; add salt and black pepper to taste. Add chicken broth and chicken; mix well. Allow to simmer for fifteen to twenty minutes, or until the rice is fully cooked. Serve.
Note: Be careful when adding "salt to taste" because canned tomatoes already have high sodium content.
Variations: Substitute 1 cup of leftover cooked chicken (chopped) for the Swanson Chunk Chicken Breast; replace chicken stock with beer or top dish with whole pieces of cooked chicken, such as breasts, legs or thighs (as pictured above).
*Recipe Source: Wilbert Alviso.
*Arroz con Pollo image (C) Kobako (2006). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Mexican Cantina
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