Salsa Arroz Con Pollo
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
5 cups rice mix
- Serves:
- 6
ingredients
- 4 -6 boneless skinless chicken breasts
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 1⁄2 chopped medium size onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1⁄4 cups uncooked long grain rice
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 cup frozen and thawed corn kernel
- 1 cup thicky and chunky salsa
directions
- Heat the oven to 350.
- Season the chicken with the salt and pepper.
- Heat the olive oil in a big skillet over medium heat.
- Add the chicken turning once cook for 2 to 3 minutes on each side (it will not be done through).
- Transfer the chicken breasts to a plate and cover to keep warm.
- Add the garlic, onion, cumin and oregano to the same skillet and stir to cook softening the onion.
- Add in the rice and stir till the rice is opaque. (2 minutes?).
- Stir in the broth, corn and salsa and bring to a boil.
- Transfer the rice mixture to a 3 quart casserole and cover and bake it for 30 minutes.
- Remove the cover and tuck in the chicken breasts along eith any accumulated juices.
- Cover again and bake for 15 more minutes until the liquid is absorbed.
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RECIPE SUBMITTED BY
gail.lalumiere
United States