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The BEST Arroz Con Pollo EVER

Okay . . . I’m going to start out by saying that I know I’ve been totally WEAK in the menu plan department. Truth be told, I haven’t been cooking the way I used to since my husband has been working (or out of town) so much. I’m still cooking, just not the super-cool and yummy meals that I had once been preparing.

Also, when I sat down over the weekend to do my March plan, I noticed that our supermarket sales in my area were just downright HORRIBLE. Most of what I wanted to buy was nowhere near being on sale. So, I’ve been using what’s on hand at the house instead, and running up to the local market to get small items like sour cream, milk, etc.

If you’ve never heard of Arroz Con Pollo, it means “chicken with rice.” I used to order it all the time from El Torito. When they took it off the menu, I’d still ask them to make it for me, and most of the time they’d do it.

After I pulled this out of the oven lastnight, my husband announced that it was better than he remembered. We ate it with a heaping side dish of blended strawberry margaritas. Ole!

(PS: Shout out to Sharlene at Recipezaar for the Spanish Rice recipe that I used and modified a bit for this dish. It really is as good as you can get at any Mexican restaurant, and it only takes about 5 minutes to prepare. Awesome!!)

Sorry that this recipe is so . . . verbose. You know how I get–I can’t post anything without turning it into a dissertation!

The BEST Arroz Con Pollo EVER

1 can stewed tomatoes (15 oz)
(I used Del Monte Diced Tomatoes in a 14.5 oz can . . . Basil Garlic Oregano flavor)
1 1/2 cups chicken stock
1 1/4 cups rice
1 tablespoon butter or margarine
1 teaspoon chili powder
3/4 teaspoon oregano
(when preparing this a few weeks ago, I didn’t have oregano, so I used italian seasoning instead, and it was just fine)
3/4 teaspoon garlic salt
1 teaspoon cumin
1 small onion, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped

1 lb chicken, cut into 1″ pieces (Note: have the butcher do this–it saves so much time!)
2 tablespoons olive oil
1 envelope/packet McCormick’s Cheesy Chicken Taco Seasoning
(regular taco seasoning will work if you don’t have the Cheesy style)
3/4 cup sour cream
1 cup fiesta/spanish blend cheese, shredded
1/2 cup cheddar cheese, shredded

Prepare the rice first . . .

  1. In a medium saucepan, combine all ingredients (If you want, you can mash the tomatoes with a potato masher or give them a quick spin in the food processor. I haven’t done this, but some folks have texture issues, you know!)
  2. Bring to a boil; stir, then reduce heat to low.
  3. Cover and simmer 25 minutes or until rice is done.
  4. DO NOT take the lid off and stir at any point. This will make the rice a sticky, gooey mess. Just let it go . . . trust me!

Then, while the rice is cooking, prepare the chicken . . .

  1. Preheat oven to 350 degrees
  2. Prepare a 13 x 9 baking dish with cooking spray–lots of it. This recipe contains rice and cheese, and I don’t want any comments about how hard it was to clean up. Use the spray, and cleanup should be a breeze.
  3. Pour olive oil into a skillet over medium heat
  4. Add chicken pieces
  5. Sprinkle 1/2 of the packet of chicken taco seasoning over the chicken while it cooks for about 4 minutes
  6. Turn chicken over, and pour the rest of the taco seasoning over the chicken. Cook for another 4 minutes
  7. Set aside

When the rice is done . . .

  1. Stir in the sour cream, fiesta cheese, and the chicken
  2. Pour into the prepared baking dish
  3. Top with green onions and cheddar cheese
  4. Bake for 15 minutes
  5. Remove from oven and let stand for 5 minutes
  6. Serve hot with a grande margarita

That’s it.

It looks like a lot of work, but it only took about 50 minutes to prepare from start to finish. I was home by 5:30pm, and eating by 6:30pm. I can’t ask for more than that!


2 Responses

  1. Yum! This sounds good, I’ll have to try it one night. Thanks for sharing!

  2. this sounds great. i think i will give it a try very soon.

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