Arroz con Pollo means "Rice with Chicken" in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various countries. An Arroz con Pollo you find in Cuba may be quite different than one you find in Peru.
So, after sifting through tons a different variations of this recipe JUST so I could swap out the ingredients for their healthy counterparts, I finally decided to just free-style it, WBG style!
For example: Most Arroz Con Pollo recipes do not call for cheese...but a rebel at heart, I added it just for my special friend who gave me this idea to re-vamp this recipe! (Thanks, Mary!)
So, I present to you....
Arroz Con Pollo
- 2 lbs Organic Boneless Chicken Breast
- Brown Long Grain Rice
- Organic Chicken Broth- 1 cup
- 1 14.5 oz. Can of Diced Tomatoes
- 2 Red Bell Peppers
- 1/2 Cup White Cooking Wine (I use the brand, Pompeian)
- 4 Garlic Cloves, diced
- 1/2 Lemon
- 1/2 bunch of Cilantro, chopped
- Monterrey Jack Cheese (Whole Foods 365 Brand)
- 1 Medium Onion
- 1 Cup Green Peas
- 2 TBSP Coconut Oil
- Sea Salt
- Black Pepper
- Oregano
- Paprika
-Brown chicken with seasonings in 1 tablespoon of coconut oil. (You may use olive oil if you prefer, but keep on low heat if doing so..)
-In a separate pan, cook brown rice according to directions on package. The brown rice I used took 40 minutes, which is typical cooking time! (*Instant Brown Rice can be used here also.)
-Chop veggies during the time rice is cooking. (Red Bell Peppers, Onion & Garlic)
-After Rice is done, let stand for 5 minutes.
-Coat a casserole dish with 1 tablespoon coconut oil.
-Add chopped veggies, green peas, can of diced tomatoes, white wine and chicken broth to rice in the pot. (add salt to desired taste, I didn't add enough the first time!)
-Stir and simmer rice for 5 minutes on medium heat. Add pepper and salt to desired taste. (This is a perfect chance to taste test!)
-Pour rice mix in casserole dish. Pre-heat oven to *350.
-Place browned chicken on top of rice mixture. Add slices of cheese to rice. I used 4 oz of the block of Monterrey Cheese...
-Bake for 30 minutes at *350, un-covered.
-Add cilantro and zest from the lemon for added flavor.
Did you know?
greatly increases the variety of antioxidants that
you get from your diet, and is one of the most
effective measures you can take against
disease and premature aging.
Give it a try and let me know how you like it! And don't be afraid to add your own twist with your own personal taste.
*Remember, not all cheeses are created equal. We used Whole Foods 365 brand. You can rest assured that the cheese they sell won't have crazy hormones injected. When possible, always use cheese that comes from grass fed cows! Goat cheese is another great option that would work well with the dish. Add your own zest!
Happy Eating!
