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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Arroz con Pollo (chicken and rice) Recipe

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This recipe for Arroz con Pollo (chicken and rice) is from OUR RECIPE BOX, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices of bacon
15 oz chicken pieces
1c onion (chopped)
1 c green bell pepper (chopped)
2 cloves garlic (chopped)
1 (24 oz) jar Ortega thick and chunky salsa
1 3/4 c chicken broth
1 c tomato sauce
1 t salt
1/2 t ground cumin
Directions:
Directions:
Cook bacon in large saucepan over medium-high heat until crispy; remove from saucepan. Crumble bacon; set aside. Add chicken to saucepan; cook, turning frequently, for 5-7 minutes or until browned on all sides. Remove from saucepan. Discard all but 2 T drippings from saucepan. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add rice, cook for 2-3 minutes. Stir in salsa, broth tomato sauce, salt and cumin. Bring to a boil, place chicken over rice mixture. Reduce heat to low. Cook covered for 20-25 minutes or until most of moisture is absorbed and chicken is no longer pink near bone. Sprinkle with bacon.
Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
I added to this mushrooms and used Pace picante sauce.

 

 

 

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