Arroz con Pollo
Learn how to make arroz con pollo, a traditional Latin American dish that's bursting with flavor.
Prep time:
Cook time:
Serves: 6
Calories per serving: 227
Ingredients:
Cook time:
Serves: 6
Calories per serving: 227
1 3/4 cups uncooked instant rice
6 boneless skinless chicken breasts halves (4 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
Directions:
Preheat oven to 350°. Spread the rice in a greased 13x9-inch baking dish. Sprinkle both sides of the 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 until a thermometer reads 165°, 50 to 55 minutes. Sprinkle with the cheeses. Bake, uncovered, until the cheese is melted, about 5 minutes longer.
Source: tasteofhome.com
Cover and bake until a thermometer reads 165°, 50 to 55 minutes. Sprinkle with the cheeses. Bake, uncovered, until the cheese is melted, about 5 minutes longer.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.