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Arroz Con Pollo (Chicken & Rice)

Recipes from AlansKitchen.comMakes 4 (1 1/4-cup) servings

Prep Time: 5 min
Cooking Time: 37 min

Ingredients:

  •    1  Tablespoon butter
  •    1  pound chicken stir-fry meat
  •    1  medium (1/2 cup) onion, coarsely chopped
  •    1  small (1/2 cup) green bell pepper, coarsely chopped
  • 1/2  cup water
  •    1  can (14-ounce) low-sodium chicken broth
  •    1  package (8-ounce) saffron-seasoned yellow rice mix*
  •    1  medium tomato, coarsely chopped
  • 1/8 teaspoon ground red pepper

Directions

  1. Melt butter in 10-inch skillet until sizzling; add chicken pieces.

  2. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until chicken is lightly browned.

  3. Add onion and bell pepper.

  4. Continue to cook for 2 to 3 minutes until vegetables are softened.

  5. Add water, broth and rice mix. '

  6. Continue to cook for 3 to 5 minutes until broth comes to a boil.

  7. Reduce heat to low. 

  8. Cover and cook for 18 to 22 minutes until rice is tender and all liquid is absorbed.

  9. Stir in tomato and red pepper.

*Substitute 1 package Spanish rice mix.

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