When you take a look at recipes from all over the world, one of the most common ingredients used is rice. Rice is such a versatile grain that can be used in many dishes, whether sweet, savory, salty, or spicy. I took on a more savory route with this very popular Colombian rice dish known as arroz con pollo. Arroz con pollo is famous for its aromatic flavors and the texture of this dish from all of the mixed vegetables and seasoned shredded chicken breast added in. This common meal is typically eaten with salads or plantains on the side for a full lunch or dinner meal! I decided to grab inspiration from my trip to Colombia to replicate this dish's delicious flavors and colors.
Fried plantains drizzled with honey are the perfect side dish for this flavorful rice! Look for the recipe under 'International Dishes'.
Top the rice off with roughly chopped cilantro for the final touch. The flavor of the cilantro goes really well with the tomato based flavors in the rice.
Recently I have been delving into my Colombian heritage through music, visiting its beautiful cities, and cooking some of its most delicious and traditional dishes. I have made empanadas, rice pudding, soups, bread, and now I am showcasing one of my favorite Colombian dishes - arroz con pollo. Arroz con pollo translates to rice with chicken. It is an extremely popular dish served during lunch time along with many delicious sides like plantains and salads.
Because lunch time is a very big deal (more than dinner) to Colombians, they usually serve heavier meals as if it is dinner time. Rice and bread are some of the more popular ingredients used in these dishes. I love this recipe so much because you get your carbs, vegetables, and protein all in one recipe. It is a delicious way to tie all of the amazing ingredients together for the perfect bite!
Prep Time: 25 minutes Serves: 4 People Cook Time: 1 hour, and 5 minutes
Total Time: 1 hour, and 30 minutes
INGREDIENTS:
For the Chicken:
2 Boneless, Skinless Chicken Breasts, whole
1/2 of Whole Yellow Onion, peeled
2 Cloves of Garlic, whole
1/2 Tbsp. Cumin
1 Packet of Sazon Goya con Cilantro y Tomate
1 Bay Leaf
Salt and Pepper, to taste
For the Rice:
1 Tbsp. Olive Oil
1/2 Yellow Onion, diced
1/2 Orange Bell Pepper, diced
1/2 Green Bell Pepper, diced
2 Cloves of Garlic, minced
1 cup Long Grain White Rice
1 Tbsp. Tomato Paste
1 Chicken Bullion Cube
2 1/2 cups Chicken Stock (from the boiled chicken)
1Packet of Sazon Goya con Cilantro y Tomate
1 cup of Frozen Peas and Carrots Mix
1/2 cup Frozen Green Beans
Handful of Chopped Cilantro
INSTRUCTIONS:
In a medium pot over medium heat, add in the chicken breast, 5 cups of water, 1/2 of a whole onion, 2 whole garlic cloves, cumin, the sazon packet, and the bay leaf. Bring the chicken and the stock to a boil and cook the chicken for 20 minutes until the chicken is cooked through and the outside picks up the red pigment from the seasonings.
Turn off the heat and allow the chicken and stock to cool for another 15 minutes. Remove the chicken from the stock and shred it using your hands or a fork. Set aside. Reserve about 2 1/2 cups of the broth that was made and discard the rest. Set aside for use with the rice.
In a large pot over medium heat, cook the olive oil. Add in the onions, orange pepper, green pepper and garlic. Saute the vegetables for about 5 minutes until the onions are translucent and the vegetables have softened. Add in the rice, tomato paste, chicken cube, and sazon packet. Allow the fragrances to be released into the pot along with the vegetables for 2-3 minutes.
Add in the chicken stock and bring the rice and contents to a boil. Cover the rice and reduce the heat to a low, allowing the rice to continue to cook for about 15 minutes. Add in the peas, carrots, and green beans to the rice and mix the vegetables into the pot. Cover the pot back up and cook the rice for another 7-9 minutes.
Dump in the shredded chicken and cilantro, mix the contents again, and continue to let the rice cook, covered, for an additional 5 minutes or so to allow the chicken to heat back up.
Serve with salad, or salsa and enjoy!
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