Arroz Con Pollo


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Arroz Con Pollo
Arroz Con Pollo
Ingredients
2 tbsp. butter
4 small Raley's boneless, skinless chicken breasts (about 1½ lbs.)
1 cup long grain white rice
1 cup Raley's Fresh Pico de Gallo (in our Produce Dept.)
1¼ cups Raley's Chili and Lime Infused Chicken Broth
1/2 cup white wine
1/2 cup sliced pimento stuffed green olives
1½ tsp. chili powder
1/2 tsp. each: dried oregano and ground cumin
3/4 cup Raley's California Fire Roasted Salsa
Chopped fresh cilantro and sliced green onions (optional)
Directions

Prep: 25 minutes, Cook: about 35 minutes, Serves: 4 to 6

1. Melt butter in a large skillet over medium-high heat; add chicken and cook for a few minutes on each side to brown. Stir in rice and cook for 5 minutes more.

2. Stir in pico de gallo, broth, wine, olives and seasonings; reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes.

3. Stir in salsa and sprinkle with cilantro and green onions, if you like. 

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