Chicken and Rice Skillet
My Cuban mother-in-law makes the best Arroz Con Pollo, but it is very time consuming. This is my quick, weeknight version of the dish she makes. —Jacqueline Correa, Landing, New Jersey
Ingredients
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 1 cup uncooked long grain rice
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14 ounces) diced tomatoes and green chilies, undrained
- 3 tablespoons water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups cubed cooked chicken breast
- 1 cup frozen peas
Reviews
This is not what I expected or hoped for. Bland, bland, bland. Very dissatisfied
Would probably be better with Recaito and Soffrito made by Goya and Sazon
That is not a Cuban rice and chicken, that is just rice with cooked chicken probably no taste , the "Cuban Arroz con Pollo" is very special and tasteful
Quick and easy but a bit bland. Next time I will double the spice.
This is a great recipe. Lots of flavor and really easy to make.
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