Arroz Con Pollo
Source: What's Cooking? USDA Mixing Bowl
Serving size: 297g
Servings per recipe: 6 servings
"I made this one night after work, the rice was the most flavorful rice I have ever had. My family ate it up. I will make this again."View Nutrition Facts
2 tablespoons vegetable oil
1 chicken (whole, cut up, skin removed)
1 green pepper (chopped)
1 onion (chopped)
3 garlic cloves (minced)
2 tomatoes (chopped)
2 1/4 cups chicken broth (low-sodium)
1 bay leaf
1 cup rice (uncooked)
1 cup peas
salt (to taste, optional)
pepper (to taste, optional)
1. In a large skillet heat oil and brown chicken on both sides.
2. Add green pepper, onion, and garlic and cook for about 5 minutes.
3. Add tomato, chicken broth, bay leaf, salt and pepper to taste.
4. Cover and cook for 20 minutes.
5. Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
6. Add peas, cook until hot.
More About Onions
How to Select
Choose onions that are firm and dry with bright, smooth outer skins.
How to Store
Before storage, onions should be dry, with papery skin and shriveled roots. Store whole onions in a cool, dark, well ventilated place for use within 4 weeks. Refrigerate cut onions in a tightly sealed container for use within 2-3 days. Discard, or trim and cook, any bruised onions. Long term: Braid and hang upside-down, store in bags with some holes for ventilation in cold, dry place at 32-40 degrees. Can last up to 8 months. Do not freeze.
How to Prepare
Rinse. Trim off ends. Remove dry, papery skin. Cut in half. Peel away thick outer layer. Chop or slice. Eat raw: Sweet and red onions are milder and can be added to salads and sandwiches. Eat cooked: Yellow and white onions are stronger and great for cooking. Sauté, stir-fry, microwave, steam, boil, or braise. Add to soups, sauces, casseroles, dips, and vegetable, pasta, rice, and meat dishes.