ARROZ IN ENGLISH 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 A LA CUBANA (GINILING) | ALLRECIPES

Arroz a la Cubana (Giniling) | Allrecipes image

Versatile recipe that you can use for other recipes. Serve with fried eggs and fried plantains. Leftovers are great for stuffed peppers, eggplant filling, or omelettes.

Provided by Meredith

Categories Main Dishes Rice Beans and Rice Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 medium potato, peeled and diced
1 medium carrot, diced
½ medium onion, diced, or to taste
2 cloves garlic, minced, or to taste
1 pound ground beef
¼ cup water
2 tablespoons soy sauce
salt and ground black pepper to taste
1 medium bell pepper, diced
2 tablespoons raisins
2 tablespoons peas
2 cups hot cooked rice

Steps:

Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.

Nutrition Facts : Calories 456.5 calories, CarbohydrateContent 41.5 g, CholesterolContent 69.6 mg, FatContent 21.5 g, FiberContent 3.1 g, ProteinContent 23.5 g, SaturatedFatContent 7.6 g, SodiumContent 539.2 mg, SugarContent 5.9 g

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