Brown Arroz Con Pollo (Brown Rice With Chicken)
trying to use brown rice more and had some leftover bbq chicken from when i made 2 Recipe #297657...this is what i came up with. modelled after my original arroz con pollo recipe except much easier! you dont have to use the exact same chicken parts that i used, just enough for 6 people...a store bought rotisserie chicken would work great! i have found that this is the best way to cook brown rice so its not mushy like oatmeal..thanks again PanNan!!
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INGREDIENTS
Nutrition- 1cup brown rice
- 10cups water
- 2teaspoons chicken bouillon
- 1⁄2
- 1⁄2white onion, diced
- 1jalapeno, diced
- 4
- 1tablespoon olive oil
- 3
- 2
- 1cup chicken broth
- 1
- 2teaspoons cumin
- 1teaspoon chili powder
- 1teaspoon cayenne
- 1(14 1/2 ounce) can pinto beans
- 1(6 ounce) can peas
- 1⁄4
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DIRECTIONS
- bring 8 cups of water seasoned with boullion to a boil then add rice.
- let boil for 30 minutes, drain and return to pot. cover and let steam for 15 minutes.
- in the meantime chop veggies and pull chicken apart in chunks.
- once the rice is in the steaming phase heat the beans and peas on low in separate pots til warm.
- while thats going heat oil in large skillet with high walls or dutch oven & saute onions, peppers & garlic til soft.
- add the chicken, chicken broth, canned tomatoes and all seasonings except cilantro and bring to a simmer for 5 minutes or until the chicken is heated through.
- drain peas and beans and add to the pot.
- stir in steamed rice when done, sprinkle with cilantro & let simmer until excess water is boiled off (if necessary).
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