Arroz Con Pollo Recipe
Tender sliced chicken breast specially prepared with fresh mushrooms, onions and green peppers served on a bed of rice with melted Monterrey Jack cheese. Nicely topped with our special mild sauce and garnished with avocado and tomato. Served with warm tortillas.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large skillet, heat a tablespoon of oil over medium heat. Add the sliced chicken breast and cook until browned and cooked through, about 7-10 minutes. Remove the chicken and set aside.
- 2
- 3
Cook the Rice
Add the rice to the skillet with the sautéed vegetables, stirring to combine. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
- 4
Combine Chicken and Rice
Once the rice is cooked, stir the reserved chicken back into the skillet. Sprinkle with shredded Monterey Jack cheese and cover for a few minutes until the cheese melts.
- 5
Serve
Serve the Arroz con Pollo on a plate, garnished with sliced avocado and diced tomato. Accompany with warm tortillas on the side.
