Arroz Con Pollo
Recipe By: Kimberly Andrew—Copyright © October 1998
Ingredients
- 6 skinless, boneless chicken breast halves
- 1 teaspoon salt (optional)
- 1/4 teaspoon pepper
- 2 tablespoons olive oil (optional)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/4 cups long-grain white rice
- 1 (14 1/2 - ounce) can reduced-sodium chicken broth
- 1 cup frozen corn kernels
- 1 cup thick and chunky salsa
Preheat oven to 350 degrees F. In a large skillet, heat olive oil over medium heat. Cut chicken into one inch cubes and brown. Transfer to a 3-quart casserole dish. (You can use a large bowl that is oven proof).
Add rice to skillet. Cook, stirring, until rice is opaque, about 2 minutes. Stir in spices, broth, corn, and salsa. Bring to a boil. Add to chicken in casserole dish and stir.
Cover and bake 30 minutes, or until liquid is almost absorbed. Remove cover and bake 15-20 minutes longer, liquid is absorbed, and rice is tender. Garnish with cilantro or parsley. Serve from casserole.