Arroz Con Pollo - Mexican Chicken and Rice Casserole by Rockin Robin Recipe Video
Casseroles are a family favorite and this arroz con pollo recipe could very well turn into one that your family will want to have again and again.
Ingredients
| Long grain rice | 2 Cup (32 tbs) | |
| Yellow onion | 1 Medium, chopped finely | |
| Olive oil | 2 Tablespoon | |
| Chicken thighs | 6 Medium, deboned (cut into 1 - 2 inch pieces) | |
| Red bell pepper | 1 Medium, chop | |
| Garlic | 2 Clove (10 gm), mince | |
| Tomato puree | 3⁄4 Cup (12 tbs) | |
| Ground cumin | 1⁄2 Teaspoon | |
| Sea salt | 2 Teaspoon | |
| Green chile | 4 Ounce, dice | |
| Chicken broth | 2 3⁄4 Cup (44 tbs) | |
| Frozen peas/Maize | 3⁄4 Cup (12 tbs) | |
| Mild cheddar cheese | 12 Ounce, grated |
Nutrition Facts
Serving size
Calories 628 Calories from Fat 216
% Daily Value*
Total Fat 27 g40.9%
Saturated Fat 11.6 g57.9%
Trans Fat 0.1 g
Cholesterol 122.7 mg40.9%
Sodium 1243.4 mg51.8%
Total Carbohydrates 59 g19.8%
Dietary Fiber 2.3 g9.4%
Sugars 4.5 g
Protein 36 g71%
Vitamin A 40.3% Vitamin C 132%
Calcium 43.2% Iron 14%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. Preheat oven at 375 degree.
2. Cut the chicken thigh into 1-2 inch pieces.
3. Finely chop the yellow onions, mince the garlic and dice the green chili, chop the red bell pepper, keep everything aside.
MAKING
4. In a large pan pour olive oil and saute onion and bell pepper for 20 minutes, or until the onion is translucent and turns a golden brown.
5. Add the garlic and saute for 1 minute
6. Combine sauteed onions mixture along with rice, tomato puree, chicken broth, sea salt, cumin, green chilies & peas or corn in a 9 x 13 oven-proof dish
7. Stir until everything is mixed well, add the chicken and top with the grated cheese.
8. Cover tightly with foil. Cook for 1 hour and 10 minutes, check if the rice is done after 1 hour, if not then cook it for 10 more minutes.
SERVING
9. Serve this arroz con pollo recipe topped with guacamole and salad for a complete meal.
1. Preheat oven at 375 degree.
2. Cut the chicken thigh into 1-2 inch pieces.
3. Finely chop the yellow onions, mince the garlic and dice the green chili, chop the red bell pepper, keep everything aside.
MAKING
4. In a large pan pour olive oil and saute onion and bell pepper for 20 minutes, or until the onion is translucent and turns a golden brown.
5. Add the garlic and saute for 1 minute
6. Combine sauteed onions mixture along with rice, tomato puree, chicken broth, sea salt, cumin, green chilies & peas or corn in a 9 x 13 oven-proof dish
7. Stir until everything is mixed well, add the chicken and top with the grated cheese.
8. Cover tightly with foil. Cook for 1 hour and 10 minutes, check if the rice is done after 1 hour, if not then cook it for 10 more minutes.
SERVING
9. Serve this arroz con pollo recipe topped with guacamole and salad for a complete meal.
Chef
