Recipe Of the Month

Arroz con Pollo

Rice with chicken is one of the most basic dishes there is; it can be simple or elaborate,depending on the occasion, your mood and what you have on hand. This is a quick version made with cooked chicken.

Ingredients

Makes 4 servings

• 1 teaspoon corn oil
• 1 3/4 ounces cooked sausage, diced or chopped
• 6 ounces uncooked regular rice
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 cups chicken broth
• 2 medium tomatoes, halved and roasted
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1-2 saffron threads*
• 11 ounces skinless boneless cooked chicken breast, cut into chunks
• 1/2 cup frozen green peas

Method

1. In deep medium Casserole (Manneh Cookware 28/8), heat oil; add sausage. Cook over medium heat, stirring frequently, 3-5 minutes, until browned.
2. Add rice, onion, red and green bell peppers and celery; cook, stirring constantly, 5 minutes longer, until rice is lightly browned.
3. In food processor or blender, combine broth and tomatoes; puree until smooth.Stir tomato mixture, thyme, marjoram, salt, black pepper and saffron into rice mixture; bring liquid to a boil. Reduce heat to low; simmer, covered, 10 minutes, until rice is almost tender.
4. Add chicken and peas to rice mixture; cook, covered, 5 minutes. Remove from heat; let stand 10 minutes, until rice is tender and mixture is heated through.

PER SERVING: 416 Calories, 13 g Total Fat, 4 g Saturated Fat, 80 mg Cholesterol, 595 mg

Sodium, 44 g Total Carbohydrate, 3 g Dietary Fiber, 32 g Protein, 59 mg Calcium

* If saffron is not available, add 1/2 teaspoon ground turmeric in Step 2.

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