Arroz Con Pollo

This recipe name is Spanish for "Rice with Chicken."

Whoa...learn something everyday.

Enjoy!!!
B.D.


4 bone-less & skin-less small Chicken breast
Or 6 bone-less & skin-less Chicken thighs
3 Tbs. Olive oil
1 Large Onion, diced
1 tsp. Salt
1 Large Green Bell Pepper, chopped
1 (14 1/2 oz.) can of Diced Tomatoes with Basil, Garlic, and Oregano
1 (10 oz.) package of Virgo Yellow Rice
2 (14 1/2) cans of Chicken Broth
1/2 tsp. Black Pepper

Brush chicken evenly with 2 Tbs. oil; sprinkle with salt.
Heat a large nonstick skillet over med. heat.
Add chicken and brown 5 mins. each side.
Remove chicken and set aside.

Saute diced onion and chopped bell pepper in remaining 1 Tbs. olive oil 8 to 10 mins.

Stir in diced tomatoes and remaining ingredients; add chicken back to skillet.

Cover and cook on low heat for 40 mins. or until liquid is absorbed and rice is tender.

Remove from heat and let stand covered 5 mins. before serving.