3 Reviews

If you like your mexican food mild, you will love this dish. Its a great way to get brown rice (rather than white) into your diet without feeling like you are using a substitute. I needed to cook longer than the 45 minutes listed, as my rice was still a bit crunchy. I substituted red pepper for green, but otherwise made as listed. Next time I would increase the chili powder, cumin, and cayenne, as I like my mexican food a tad spicier. Made for PAC Fall '08.

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IngridH September 16, 2008

Very, very good and flavorful. I boiled and shredded the chicken, instead of frying it. I added a bit more chicken stock so it was very moist, and used white rice. Then I wrapped it up in soft, warm tortillas and fed it to my picky kids - everyone loved it! Thanks for a keeper!

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HeyAng June 18, 2008

Loved this!!! This is comfort food in my book! Rated as I made it. My method for making this dish was different then directed. I first sauteed in 1 tablespoon olive oil the onions "which I diced not quartered", peppers "yellow and red", jalapeno, garlic for 5 minutes then added the aromatic spices and rice tossed to coat. Then added the tomatoes"used leftover tomato meat sauce" and hot broth bringing to a boil, reduced to a simmer for 40 minutes. Then added the raw chicken pieces and cooked 5 more minutes then added the peas for 5 minutes. It didn`t need the sazon goya. Walla a delicious dish!Thanks!

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Rita~ April 10, 2008
Brown Arroz Con Pollo (Brown Rice and Chicken)