Arroz con Pollo – chicken & rice – has been one of my favorite dishes ever since I can remember. My mom would make it all the time for my 3 younger siblings and I growing up and even continued to long after we moved out of the house and attempted to become mature adults. It is not until I moved away from Texas {back in 1999} that I truly began to appreciate my mom's cooking though. I miss having her in the same town and miss just going over for a nice home-cooked meal and hanging out. My hubs would say that I'm still so much like a child because I get needy and spoiled when my mom's around – whether she's visiting me or I'm visiting her. But, to that I reply to him, "duh! she's my mom!" Seriously, if you can't be spoiled and needy around your own mom, who can you be that way with?
Although I'm in NO way as good or near as good a cook as my mom is {and she had the best teachers – my grandmothers!}, I try. My outcomes are still subpar, but I do try. And when my mom is around to visit, I usually request Arroz con Pollo when she asks what I want her to make for supper. Served up with homemade flour tortillas, there is not a more perfect food on earth!
I was recently introduced to the new Mazola® Sobrecitos™ bouillon packets which come in chicken and tomato flavors and are the perfect way to make your home-cooked dishes tasty and loved by all. The bouillon packets, which are made with all natural sea salt and are cholesterol and fat free, dissolve completely
and instantly, giving me the peace of mind that I can easily add flavor to my recipes without
worrying about chunks of salty bouillon in my food.
I'm excited to share my mom's recipe for homemade Arroz con Pollo and hope that you will give this tasty dish a try the next time you're in the mood for a flavorful and filling dinner!
Arroz con Pollo Recipe
What you need:
2 cups of white long-grain rice
6-10 pieces of bone-in or boneless chicken {I prefer the bone-in, as there is more flavor!}
1-2 tomatoes, chopped
1 small onion, chopped
1 bell pepper, chopped
1 tablespoon of fresh chopped garlic {or minced}
Whole cumin, ground up {or substitute powdered cumin, to taste — note, a dish can never have too much cumin!}
One can tomato sauce
One packet Mazola® Sobrecitos™ chicken bouillon
What to do:
In one skillet (10-12” skillet, pour about ½ cup oil {I use canola or corn oil}.
Once the oil has heated up for about 1 minute, throw in the 2 cups of long-
grained rice. Be sure to stir constantly until lightly brown. Then set aside.
In a Dutch oven type pan, place the chicken and add water. Fill at least until the
water is at least 3 inches over the chicken.
Place on burner and cook for at least 30-45 minutes. Chicken will not be
completely cooked.
While the chicken is cooking, place the skillet with the rice on another burner on
low to medium heat. Be sure to continue stirring the rice at all times.
Add the chopped fresh tomatoes, onions, bell peppers, garlic, cumin, and Mazola® Sobrecitos™ chicken bouillon packet.
Let these ingredients come together with the rice for about 2 minutes.
Pour the rice and its contents into the chicken pan, stir and add 1 can of tomato
sauce, stir and cover.
Cook at medium to high heat until water has evaporated but not completely dried
out. Turn heat off and let it simmer for about 20-25 minutes.
Then eat it up!!
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Enter below for your chance to win a $25 Walmart Gift Card to purchase the ingredients to make a delicious recipe using Mazola Sobrecitos. Open to US residents, ages 18+ please.
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{Disclosure: This is part of a sponsored
campaign with Latina Mom Bloggers and Mazola® Sobrecitos®.
However, all opinions expressed are my own.}
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