A Latin American staple that is quick and easy to prepare.
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1 tablespoon Land O Lakes® Butter
1 pound chicken stir-fry meat
1 small (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
*Substitute boneless skinless chicken breast tenders, cut into strips.
**Substitute 1 package Spanish rice mix.
Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until chicken is lightly browned.
Add onion and bell pepper. Continue cooking 2-3 minutes or until vegetables are softened. Add water, broth and rice mix. Continue cooking 3-5 minutes or until broth comes to a boil.
Reduce heat to low.Cover; cook 18-22 minutes or until rice is tender and all liquid is absorbed. Stir in tomato and red pepper.
The word "Arroz" is Spanish for rice and "Pollo" is the word for chicken.