Experience the vibrant flavors of Mexico with a comforting bowl of Arroz con Pollo y Vegetales tonight!

1

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the diced onion and cook for about 3-4 minutes until it becomes translucent.

2

Add minced garlic and continue to sauté for another minute until fragrant.

3

Cut the chicken into bite-sized pieces and season with salt, pepper, and cumin. Add the chicken to the skillet and cook, stirring occasionally, until browned on all sides (approximately 6-7 minutes).

4

Stir in the diced bell pepper, carrot, and tomato. Cook for an additional 5 minutes, allowing the vegetables to soften.

5

Add 1 cup of rice, stirring it in to blend with the other ingredients. Pour in 2 cups of chicken broth, cover, and bring to a gentle boil.

6

Once boiling, reduce the heat to low and let it simmer for about 20 minutes. Avoid lifting the lid during this time to ensure proper cooking.

7

After 20 minutes, check if the rice is cooked and has absorbed the liquid. If needed, let it sit for an additional 5 minutes off the heat while still covered.

8

Fluff the rice with a fork before serving. Adjust seasoning if necessary.

4

• Add saffron or turmeric for a vibrant color and unique flavor.
• Incorporate black beans for added protein and texture.
• Top with avocado and fresh cilantro for a fresh, creamy finish.

• Use a combination of dark and white chicken meat for more flavor.
• Let the dish sit covered after cooking to allow flavors to meld.
• Garnish with lime wedges for a zesty kick.

• fat: 12 grams
• protein: 30 grams
• calories: 400
• carbohydrates: 50 grams

Rich in protein from chicken and nutrients from vegetables, this dish supports overall health while being a comforting comfort food.

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