Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Chicken and rice is a classic Mexican dinner option. Serve alongside a bowl of chips and salsa for a real fiesta.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
45 mins
Servings:
6
Yield:
6 cups chicken mixture + 3 cups rice
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Arroz con Pollo a la Mexicana

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine chicken, ground chile pepper, and salt; toss well to coat chicken. In an extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from skillet; set aside.

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  • In the same skillet heat the remaining 1 tablespoon oil. Add onion and carrots. Cook about 4 minutes or until onion and carrots begin to soften, stirring occasionally. Push onion mixture to one side of the skillet; add garlic and cook for 20 seconds, stirring garlic constantly. Stir together onion mixture and garlic.

  • Remove skillet from heat. Add wine to skillet, stirring to scrape up any crusty brown bits. Stir in Caldo or broth, salsa, and olives. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced by about half. Stir in cooked chicken, peas, and butter. Simmer for 2 minutes more, stirring several times. Remove from heat; if desired, stir in cilantro. Serve with Cheesy White Rice.

Nutrition Facts (Arroz con Pollo a la Mexicana)

435 calories; total fat 19g; saturated fat 8g; polyunsaturated fat 4g; monounsaturated fat 5g; cholesterol 84mg; sodium 990mg; potassium 475mg; carbohydrates 36g; fiber 3g; sugar 5g; protein 25g; trans fatty acid 0g; vitamin a 4323IU; vitamin c 17mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 1mg; folate 100mcg; vitamin b12 0mcg; calcium 179mg; iron 2mg.

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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/25/2018
Maybe this meant to say to slice your carrots mandolin-thin, which I didn't. But I cut them as small and thin as I could with a knife. Still, they would not get tender so in the next to the last step I covered the dish and simmered for 3x as long as the recipe states. They were just too hard. Otherwise, great recipe which I will use again. I 3 star it for not being straight about the paper-thin carrots.