Arroz Con Pollo Mexicano recipe

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Ingredients

1 teaspoon vegetable oil
1 cup long-grain rice
2 small garlic cloves
4 cups water
3 cooked chicken thighs
¼ cup tomato sauce
¼ cup sliced carrot
3 tablespoons chopped celery
1 tablespoon chicken bouillon (such as Knorr®)
1 ½ tablespoons chopped fresh cilantro
½ teaspoon ground cumin
¼ teaspoon ground black pepper

Nutrition Info

355.4 calories
carbohydrate: 55.8 g
cholesterol: 37.5 mg
fat: 6.5 g
fiber: 1.6 g
protein: 16.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 539.2 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a saucepan over medium heat, cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper, bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.

Recipe Yield

3 servings

Recipe Note

I can eat this dish every night. I learned this recipe, like most of my Mother's recipes, without measurement. Here is my best effort to share it.

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