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Food Fare: Mexican RecipesArroz con Pollo

Rice with chicken

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.


Swanson Chunk Chicken BreastVariations: 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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