Wednesday June 19th 2019

Chicken With Rice – Southwest Style Arroz Con Pollo

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Rating: 3.8/5 (17 votes cast)

Recipe: Chicken With Rice – Soutwest Style Arroz Con Pollo

Summary: Chicken and Rice Served With a Southwest Flair.


  • 4 boneless chicken breast halves (about 1 1/2 pounds total)
  • Salt
  • Ground black pepper
  • 3 tablespoons olive oil
  • l medium onion, chopped
  • 1/4 cup chopped green bell pepper
  • 1 clove garlic, minced
  • l cup uncooked rice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 2 medium tomatoes, seeded and chopped
  • 1 fresh or canned jalapeno pepper, stemmed, seeded and minced
  • 1 1/2 cups ready-to-serve chicken broth or Chicken Stock
  • 1/2 cup frozen peas, thawed
  • 1/4 cup pimiento-stuffed olives, sliced
  • 2 teaspoons capers, rinsed and drained


  1. Sprinkle chicken with salt and black pepper.
  2. Heat oil in 3-quart pan over medium-high heat.
  3. Add chicken; cook 4 minutes on each side or until lightly browned.
  4. Remove chicken and Set aside.
  5. Reduce heat to medium.
  6. Add onion, bell pepper and garlic; cook until vegetables are tender.
  7. Add rice; stir to coat with drippings.
  8. Add cumin, turmeric, tomatoes, jalapeiio pepper and chicken broth.
  9. Bring to a boil.
  10. Place chicken on rice.
  11. Cover; reduce heat and simmer 25 minutes or until rice is tender and all liquid is absorbed.
  12. Sprinkle remaining ingredients over chicken.
  13. Turn off heat.
  14. Let Stand, covered, 10 minutes

Quick notes

Makes 4 servings of Mexican Rice With Chicken

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

Meal type: supper

Culinary tradition: Mexican

Chicken With Rice - Southwest Style Arroz Con Pollo, 3.8 out of 5 based on 17 ratings
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