Arroz con Pollo

Name: Arroz con Pollo
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 1-3/4 cups uncooked instant rice; 6 boneless skinless chicken breast halves (4 ounces each); 1/2 teaspoon garlic salt; 1/4 teaspoon pepper; 1 can (14-1/2 ounces) chicken broth; 1 cup picante sauce; 1 can (8 ounces) tomato sauce; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1/2 cup shredded Monterey Jack cheese; 1/2 cup shredded cheddar cheese

Total Time Prep: 10 min. Bake: 55 min.

Yield 6 servings

Test Kitchen Approved

Learn how to make arroz con pollo, a traditional Latin American dish that's bursting with flavor.

Ingredients

1-3/4 cups uncooked instant rice
6 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

Directions

Preheat oven to 350°. Spread rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.
Cover and bake until a thermometer reads 165°, 50-55 minutes. Sprinkle with cheeses. Bake, uncovered, until cheese is melted, about 5 minutes longer.

Nutrition Facts

1 serving: 334 calories, 9g fat (4g saturated fat), 80mg cholesterol, 1055mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 31g protein.

My children really look forward to dinner when they know I'm serving this, and it's easy to make. —Debbie Harris, Tucson, Arizona

Recipe Creator