Arroz Con Pollo Recipe
Spanish rice and grilled chicken topped with chile con queso on one half and spinach dip on the other half. Served with a house salad.
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Ingredients
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Main Ingredients
Toppings
House Salad
Method
Cooking Chicken and Rice
- 1
Prepare the Chicken
Season the chicken thighs with salt, black pepper, cumin, and paprika. Heat olive oil in a large skillet over medium heat and add the chicken. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 2
- 3
Cook the Rice
Add the Spanish rice to the skillet with the sautéed vegetables and stir for 1-2 minutes to toast the rice. Then, pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
- 4
Combine Chicken and Rice
Once the rice is cooked, return the chicken to the skillet, mix well, and cook for an additional 5 minutes to combine flavors.
Prepare Toppings
- 5
Prepare Toppings
While the rice is cooking, prepare the chile con queso and spinach dip according to package instructions or your preferred recipe.
Make House Salad
- 6
Assemble Salad
In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper to taste. Toss to combine.