ARROOZ RECIPES

ARROZ CON POLLO RECIPE | ALLRECIPES

Arroz Con Pollo Recipe | Allrecipes image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories Meat and Poultry Chicken Baked and Roasted

Total Time 2 hours 10 minutes

Prep Time 15 minutes

Cook Time 1 hours 55 minutes

Yield 8 servings

Number Of Ingredients 17

Ingredients

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, CarbohydrateContent 36.3 g, CholesterolContent 142.4 mg, FatContent 20.2 g, FiberContent 3 g, ProteinContent 50.5 g, SaturatedFatContent 4.6 g, SodiumContent 1104.9 mg, SugarContent 9.5 g

ARROZ ROJO RECIPE | ALLRECIPES

Arroz Rojo Recipe | Allrecipes image

A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.

Provided by MAJORGSP

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 5 servings

Number Of Ingredients 9

Ingredients

2 tablespoons lard or peanut oil
1 cup long grain white rice
2 cloves garlic, minced
1 medium onion, chopped
2 roma (plum) tomatoes, seeded and chopped
1 (8 ounce) can tomato sauce
1?¼ cups chicken broth
2 tablespoons chili powder
½ teaspoon salt

Steps:

Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

Nutrition Facts : Calories 217 calories, CarbohydrateContent 37.2 g, CholesterolContent 4.9 mg, FatContent 6.1 g, FiberContent 2.9 g, ProteinContent 4.2 g, SaturatedFatContent 2.2 g, SodiumContent 503.6 mg, SugarContent 3.7 g

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