Arrozconpolloyfrijoles Recipes

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ARROZ CON POLLO



Arroz Con Pollo image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

ARROZ CON POLLO



Arroz con Pollo image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce

Steps:

  • Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
  • Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
  • Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
  • Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
  • Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

ARROZ CON POLLO



Arroz con Pollo image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 5-6 servings.

Number Of Ingredients 12

1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup chopped onion
4 garlic cloves, peeled
1 teaspoon salt, divided
1/2 teaspoon dried Mexican oregano
1/2 teaspoon chili powder
1/2 teaspoon pepper, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons canola oil, divided
1-1/2 cups uncooked long grain rice
3 cups chicken broth
1 cup frozen peas

Steps:

  • In a blender, combine the tomatoes, onion, garlic, 1/2 teaspoon salt, oregano, chili powder and 1/4 teaspoon pepper; cover and process until smooth. Set aside., Sprinkle chicken with remaining salt and pepper. In a large skillet over medium heat, cook the chicken in batches in 2 tablespoons oil for 10 minutes or until lightly browned. Remove and keep warm. In the same skillet, saute the rice for 2 minutes or until lightly browned. Stir in broth., In a Dutch oven, heat the remaining oil; add tomato mixture. Bring to a boil; cook and stir for 4 minutes. Stir in rice mixture; bring to a boil. , Arrange chicken in pan. Reduce heat to medium; cover and cook for 25-30 minutes or until rice is tender and chicken juices run clear. Stir in peas; cover and let stand for 4 minutes or until peas are heated through.

Nutrition Facts : Calories 526 calories, Fat 22g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1078mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

ARROZ CON POLLO RISOTTO



Arroz Con Pollo Risotto image

Why should anyone raise an eyebrow if an American chef decides to combine the best of an Italian cooking technique with a deservedly popular Spanish recipe? Anyone who says this Spanish-Italian creation is not authentic need only go in search of the only authentic recipe for arroz con pollo, or rice with chicken. For the Spanish-Italian variation, thanks go to Larry Wolhandler, the owner of Painter's Tavern in Cornwall-on-Hudson, N.Y. He is also responsible for its unwieldy name, arroz con pollo risotto, or rice with chicken rice. But the idea is clear: the ingredients are Spanish, the method of cooking the rice Italian. The result, with a few alterations, is a handsome and quick meal that would be complemented by a salad of orange slices and red onions with a few dribbles of olive oil.

Provided by Marian Burros

Categories     dinner, casseroles, one pot, main course

Time 30m

Yield 3 servings

Number Of Ingredients 11

3 to 4 cups chicken stock or broth
2 tablespoons good-quality olive oil
2 medium-size onions, chopped coarse
3 large cloves garlic, minced
1 teaspoon turmeric
1 4-ounce can chopped mild jalapeno peppers
1 pound boneless and skinless chicken breasts, cut in fine strips
1 cup arborio rice
6 small chopped fresh plum tomatoes (or one 14-ounce can crushed or chopped plum tomatoes)
5 or 6 ounces peas, at room temperature
Salt to taste, if desired

Steps:

  • Heat chicken stock and let simmer while preparing the rest of the recipe.
  • Heat oil in a heavy pan large enough to hold remaining ingredients. Saute onions and garlic in hot oil until onions are soft.
  • Stir in turmeric, peppers and chicken breasts and continue cooking until chicken begins to turn golden.
  • Add rice and stir well until rice is coated. Stir in tomatoes.
  • Stir about half a cup of the stock into the rice mixture and cook over medium high heat; stir frequently, until stock is absorbed. Repeat with additional half-cups of stock, using as much as is needed to cook the rice. The rice should be firm at its center, the mixture creamy. Just before rice is ready, stir in peas; cover, and let sit for two minutes to cook the peas. Season with salt, if desired.

Nutrition Facts : @context http, Calories 709, UnsaturatedFat 12 grams, Carbohydrate 85 grams, Fat 18 grams, Fiber 8 grams, Protein 51 grams, SaturatedFat 3 grams, Sodium 1788 milligrams, Sugar 14 grams, TransFat 0 grams

ARROZ CON POLLO



Arroz con Pollo image

Categories     Blender     Chicken     Poultry     Rice     Tomato     Bake     Sauté     Dinner     Spice     Saffron     Pea     Party     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 27

For chicken
3 large garlic cloves, coarsely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon vegetable oil
1 tablespoon unsalted butter
For rice
1 lb onions, chopped (2 1/2 cups)
2 green bell peppers, chopped
3 large garlic cloves, minced
1/4 teaspoon crumbled saffron threads
1/4 cup dry white wine
2 teaspoons ground cumin
2 teaspoons salt
1 Turkish or 1/2 California bay leaf
1 (14- to 15-oz) can diced tomatoes, including juice
1 1/2 cups low-sodium chicken broth (12 fl oz)
1 1/2 cups water
2 cups long-grain white rice (3/4 lb)
1 cup frozen baby peas (not thawed; 5 oz)
1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed
1/4 cup drained chopped bottled pimientos (2 oz), rinsed
Special Equipment
a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)

Steps:

  • Prepare chicken:
  • Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
  • Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
  • Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
  • Prepare rice and bake arroz con pollo:
  • Put oven rack in middle position and preheat to 350°F.
  • Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
  • While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
  • Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
  • Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
  • Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
  • Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.

EASY ARROZ CON POLLO



Easy Arroz con Pollo image

My children really look forward to dinner when they know I'm serving this, and it's easy to make.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

1-3/4 cups uncooked instant rice
6 boneless skinless chicken breast halves (4 ounces each)
Garlic salt and pepper to taste
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

Steps:

  • Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

ARROZ CON POLLO



Arroz Con Pollo image

The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 12

1 cup dry white wine
Pinch of saffron
6 chicken thighs (6 ounces each)
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 large onion, finely chopped
2 tablespoons minced garlic (2 to 3 cloves)
1 large tomato, diced
2 dried bay leaves
4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
3 cups short-grain rice, preferably Valencia
1 cup pimiento-stuffed green olives

Steps:

  • Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
  • Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
  • Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

FRIJOLES DE OLLA CON ARROZ POBLANA



Frijoles de Olla con Arroz Poblana image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound beans (black, pink or pinto)
12 cups water
1 onion, halved
3 sprigs fresh epazote
2 tablespoons lard or vegetable oil
2 cups rice
4 poblano chiles, roasted, peeled, and seeded
4 cups chicken stock
1/3 cup oil
1 medium onion, diced
2 cloves garlic, minced
2 cups fresh corn kernels
1 sprig fresh epazote, chopped fine
1 teaspoon sea salt
1/4 cup cream

Steps:

  • Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. Drain. Add the 12 cups of water or more to cover. Add the onion, epazote, and lard. Simmer, covered, until tender about 1 1/2 to 2 hours. Add water when necessary.
  • Rinse the rice, drain it, spread it on a baking sheet, and let stand in a warm place until dry.
  • In a blender, place 2 of the chiles with 1/2 cup of the chicken stock, and blend until smooth. Slice the remaining 2 chiles into strips and set aside.
  • In a heavy skillet, heat the oil, over a medium heat. Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden brown. Add the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes. Stir the cream into the rice and let stand for a few minutes, covered. Serve with hot corn or flour tortillas.
  • Yield: 6 to 8 servings

ARROZ CON POLLO



Arroz con Pollo image

You can make arroz con pollo, the Caribbean specialty, fast or slow. For weeknights, go with the stripped-down variation. But when you have a little time-and you don't need much-make the full-chicken stock for extra flavor, and saffron for best color and complexity. If you don't have stock, don't worry too much. Since the chicken and vegetables are cooking in the liquid, the dish will taste good even if you make it with water. A few slices of tomatoes would go well here, or any salad you like. You don't need much to round out this meal.

Yield makes 4 servings

Number Of Ingredients 15

1/4 pound good slab bacon, cut into 1/4-inch dice
3 cups chicken stock, preferably homemade (page 160), or water
2 medium onions (about 1/2 pound), sliced
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
1 tablespoon minced garlic
1 red bell pepper, stemmed, seeded, and chopped
Salt and black pepper to taste
1 1/2 cups white rice
1 ripe tomato, cored, seeded, and chopped
1/8 teaspoon ground allspice
2 bay leaves
Large pinch of saffron threads, optional
1 cup fresh or frozen peas, optional
Freshly minced parsley or cilantro leaves for garnish
Lemon or lime wedges for serving

Steps:

  • Put the bacon in a deep skillet that has a lid and is large enough to hold the chicken; turn the heat to medium-high. Cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes. Meanwhile, warm the stock in a small saucepan.
  • Add the onions and the chicken, skin side down, to the bacon and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes. About halfway through the browning, add the garlic and bell pepper and sprinkle everything with salt and pepper.
  • Transfer the chicken and everything else in the pan with a slotted spoon to a bowl. Add the rice and cook, stirring occasionally, until the rice is glossy, about 5 minutes. Add the tomato, allspice, bay leaves, saffron and peas if you're using them, and stock; stir, then return the chicken mixture to the pan. Adjust the heat so the liquid boils steadily but not violently and cover.
  • Cook for 20 minutes, until all the water is absorbed and the chicken is cooked through. (You can keep the dish warm over very low heat for another 15 minutes, and it will retain its heat for 15 minutes beyond that and still be good warm rather than hot.) Garnish with parsley and serve with lemon or lime wedges.
  • Fast, easy, and still really good. Omit the bacon, stock, red pepper, tomato, allspice, bay leaves, and peas. Bring 3 cups water to a boil. Put 2 tablespoons olive oil in a skillet and turn the heat to medium-high. Add the onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until the onions soften and become translucent, 5 to 10 minutes; meanwhile, remove the skin from the chicken. Add the rice to the onions and cook, stirring occasionally, until glossy. Add the saffron if you're using it, then the chicken, some salt and pepper, and the boiling water. Adjust the heat and finish cooking as directed.

ARROZ CON POLLO



Arroz con Pollo image

Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.

Provided by Von Diaz

Categories     dinner, grains and rice, poultry, vegetables, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 27

3 large garlic cloves, finely minced
1 tablespoon kosher salt
1 tablespoon olive oil
2 teaspoons white vinegar
1 1/2 teaspoons dried oregano
1/4 teaspoon black pepper
3 pounds boneless, skinless chicken thighs
3 cups medium-grain white rice
3 tablespoons olive oil
5 cups low-sodium chicken broth (or water)
2 1/2 to 3 cups fresh sofrito (see recipe below)
3 dried bay leaves
1 teaspoon ground annatto or sweet paprika
1 cup tomato sauce (basic canned tomato sauce is fine)
3/4 cup medium pimento-stuffed olives, drained (optional)
2 teaspoons drained capers (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
2 cups frozen peas, thawed
1 lime, cut into wedges
Salted, sliced avocado and tomato, for serving
1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Note)
6 fresh cilantro stems, coarsely chopped

Steps:

  • Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
  • Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
  • Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
  • Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
  • Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
  • Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
  • Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
  • Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
  • Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
  • Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
  • Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
  • Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.

ARROZ CON POLLO Y FRIJOLES



Arroz Con Pollo Y Frijoles image

From the back of a Rosarita Refried Beans can. Kids were amazingly excited about it. I went mild on the Ro-Tel.

Provided by StephBo413

Categories     Chicken Thigh & Leg

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 (2 1/2 lb) package chicken thighs
2 teaspoons garlic salt
1 teaspoon fresh coarse ground black pepper
nonstick cooking spray
1 cup long-grain rice
2 (10 ounce) cans ro-tel original diced tomatoes and green chilies, undrained
1 (14 1/2 ounce) can chicken broth
1 (16 ounce) can rosarita traditional refried beans
1/2 cup shredded monterey jack cheese (2oz)

Steps:

  • Season chicken with garlic salt and pepper.
  • Spray large skillet with cooking spray.
  • Place chicken, skin side down, in skillet.
  • Brown on med-hi heat about 7 minutes on each side or until golden brown.
  • Remove chicken from skillet.
  • Pour rice into skillet.
  • Brown rice in chicken fat over med. heat about 2 min., stirring constantly.
  • Add tomatoes and chicken broth; blend well.
  • Place chicken on top of rice. Bring to boil.
  • Reduce heat; ocver and simmer 20 minute or until rice is tender and chicken is no longer pink.
  • Remove chicken from skillet; keep warm.
  • Drop beans by tablespoon into rice; sprinkle with cheese.
  • Heat an additional 5 minutes, or until beans are hot and cheese is melted.
  • Serve with chicken.

Nutrition Facts : Calories 645.3, Fat 33.4, SaturatedFat 10.7, Cholesterol 173.6, Sodium 1031.7, Carbohydrate 40.4, Fiber 4.5, Sugar 0.5, Protein 43.5

CAROL'S ARROZ CON POLLO



Carol's Arroz Con Pollo image

Chicken served with seasoned rice.

Provided by Carol Alter

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 14

4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
¾ cup chopped onion
1 ½ teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
½ cup white wine
⅛ teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley

Steps:

  • Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
  • Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
  • Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
  • Return chicken to the skillet, and cook to reheat. Stir in parsley.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 49.5 g, Cholesterol 69.4 mg, Fat 14 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 2.3 g, Sodium 1015.4 mg, Sugar 6.4 g

BLACK BEANS AND RICE(ARROZ CON FRIJOLES NEGROS)



Black Beans and Rice(arroz Con Frijoles Negros) image

I know what you're thinking, black beans and rice, kind of plain, right? But not this recipe--from Goya. My husband thought, "Ok, beans and rice, I already love those, what can be so different about this recipe?" He had to eat his words, along with the beans and rice, lol. With the addition of a few simple things, wow, these are delicious! And so simple, a really quick side dish.

Provided by ciao4293

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
4 cloves garlic, minced
1 (15 1/2 ounce) can black beans, undrained
1 teaspoon oregano
3/4 cup water
1 packet goya sazon goya, without annatto
1 tablespoon white wine or 1 tablespoon cider vinegar
2 cups cooked white rice

Steps:

  • In a medium saucepan, heat the oil on medium.
  • Stir in the onion and pepper, add the garlic.
  • Cook until tender or about 8-10 minutes.
  • Stir in the remaining ingredients.
  • Bring to a boil.
  • Reduce the heat and simmer for 10 minutes.
  • Serve over the white rice.

ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE BY TASTY



Arroz Con Pollo (Rice With Chicken) Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro

Provided by Jon Michelena

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 23

2 lb boneless, skinless chicken thighs, skin removed, de-boned and cut into thick strips
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon pepper powder
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
¼ cup vegetable oil
½ cup onion, diced
⅔ cup carrot, diced
1 lb chorizo sausage, sliced
2 cups basmati rice
⅔ cup red bell pepper, diced
⅔ cup green bell pepper
2 cups chicken broth
1 teaspoon salt
1 teaspoon saffron
1 cup beer
2 tablespoons caper vinaigre
¼ cup small capers
1 cup green pea, cooked
½ cup pimento-stuffed green olives
⅓ cup fresh cilantro, chopped

Steps:

  • Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
  • Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
  • Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
  • After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
  • Serve immediately.

Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams

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