At least 2-3 times a week, I like to cook a quick and easy dinner, so I can free up my time for other tasks I enjoy…besides cooking! We often make something simple like a big green salad, pizza, or chicken and rice. Chicken and rice is great, because it keeps really well for lunch the following day.
Sometimes though, the flavors can be a bit monotonous, so it’s nice to shake things up a bit. …. So I’ll add a little spice, herbs, or some fresh veggies to jazz it up; but because Grey is a fan of Asian flavors, it usually ends up being some sort of stir-fry.A few nights ago, I decided to put a Latin spin on our plain ‘ol chicken and rice. So we had—arroz con pollo. 😉 I don’t speak Spanish by the way. I just like saying it…arroz con pollo. Those double “r’s are so fun. Go ahead try it. Arrrrrrroz con pollo! Haha. Anyways... I hope you enjoy our spin on this classic dish.
Happy Wednesday! Feliz Miércoles!
Love, Grey & Brianna
Arroz con Pollo
2 chicken breasts, cut in half length wise.
Salt and pepper
2 tbsp. butter
1 cup of brown rice
1 cup of pico de gallo
1 cup of chicken stock
½ jalepeno, halved, ribs & seeds removed
½ cup white wine
½ tsp ground cumin
½ tsp dried oregano
chopped fresh cilantro for garnish
Dry both sides of each chicken half with a paper towel. Season with salt and pepper. Set aside. Melt butter in a large skillet over medium-high heat; add the chicken and cook for a few minutes on each side to brown. Stir in rice and cook for 5 minutes more. Finely chop up the jalepeno. Stir in pico de gallo, broth, wine, cumin, oregano, and jalepeno; reduce heat and simmer, covered, for 20 minutes, or until the rice has absorbed the majority of the liquid. Remove from heat and let stand for 5 minutes. Sprinkle with cilantro and serve.