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–+ servings
Arroz con Pollo

Arroz con Pollo

Friends and family will think you slaved over this super yummy chicken and rice dish. Don't worry, we won't say anything.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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Servings

4 Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped (or 1 (10-ounce) bag frozen chopped onions)
  • 1 red bell pepper seeded, veins removed, diced
  • 1 8-ounce carton sliced mushrooms
  • 2 5.6-ounce boxes Near East Spanish Rice
  • 2½ cups water
  • 3½ pound whole chicken cut into 8 pieces
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Tortilla chips optional

Instructions

  • Preheat oven to 375°F. Spray a 9x13-inch pan with non-stick cooking spray.
  • Heat oil in a 12-inch sauté pan over medium heat. Add onions, pepper and mushrooms; sauté for 5 minutes.
  • Transfer vegetables to prepared pan. Add Spanish rice, including enclosed spice packets and water. Stir to mix.
  • Rinse chicken, pat dry and place over rice. Sprinkle chicken with turmeric, garlic powder and paprika.
  • Bake, uncovered, at 375°F for 1 hour, until chicken is golden brown. Serve with tortilla chips on the side, if desired.
  • Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW