Arroz con Pollo (Chicken with Rice)

Arroz con Pollo (Mexican Chicken with Rice)
Serves 2-3

  • 2 tbsp. Olive Oil
  • 1.5 lbs. Chicken Breast, cut into chunks
  • 1 tbsp. Salt
  • 1/2 tsp. Pepper
  • 1 tbsp. Cumin
  • 1 tsp. Chili Pepper
  • ½ Onion, diced
  • 1/2 Bell Pepper, diced
  • 1/2 Carrot, Diced
  • 1 C Long Grain Rice
  • 5 oz. Tomatoes and Jalapenos, canned
  • 1 can Black Beans, rinsed, unsalted
  • ½ can Peas
  • 2 C Chicken Stock, unsalted
  • ½ tsp. Saffron (Optional)
  • 1/3 C Cilantro, chopped
  • 2 Limes
  • Heat the oil in a large pan or pot over medium heat. Season the chicken with the spices, place in the pan and sauté for 5 minutes. Add the onion, bell pepper and carrots until soft. Add the rice to the pan and cook for 5 minutes, stirring constantly. Add the tomatoes, beans, peas, stock and saffron, bring to a boil then cover, drop the heat to low and simmer for 20 minutes or until the rice is fully cooked. Serve with warmed tortillas and garnish with the fresh cilantro and a squeeze of lime juice.


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