A Latin American staple that takes less than 30 minutes to prepare.
| 1 |
|
tablespoon LAND O LAKES® Butter |
| 1 |
|
pound chicken stir-fry meat |
| 1 |
|
medium (1/2 cup) onion, coarsely chopped |
| 1 |
|
small (1/2 cup) green bell pepper, coarsely chopped |
| 1/2 |
|
cup water |
| 1 |
|
(14-ounce) can low-sodium chicken broth |
| 1 |
|
(8-ounce) package saffron-seasoned yellow rice mix* |
| 1 |
|
medium tomato, coarsely chopped |
| 1/8 |
|
teaspoon ground red pepper |
Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat, stirring occasionally, until chicken is lightly browned (5 to 7 minutes).
Add onion and bell pepper. Continue cooking until vegetables are softened (2 to 3 minutes). Add water, broth and rice mix. Continue cooking until broth comes to a boil (3 to 5 minutes).
Reduce heat to low.
Cover; cook until rice is tender and all liquid is absorbed (18 to 22 minutes). Stir in tomato and red pepper.
*Substitute 1 package Spanish rice mix.
Recipe Tip
The word "Arroz" is Spanish for rice and "Pollo" is the word for chicken.
