Arroz con Pollo
I usually make a large batch of this on Sunday so I can bring it for lunches for most of the week. It keeps well and is good either fresh and hot or cold and several days old. This makes enough for 3 lunches for me. Personally I don't usually add chicken to this but you definitely could! You could definitely add more or different veggies, substitute some of the liquid with tomato sauce, push the flavors in different directions (many different cultures have some version of rice+chicken), etc. I've put more suggestions for changes below the recipe itself.
This recipe is adapted from Smitten Kitchen's version here.
1 package (10 oz) grape tomatoes
1 bell pepper
1 onion
3 slices bacon
1 Tbsp rice vinegar
olive oil
2 tsp dried oregano
1 tsp cumin
minced garlic and/or granulated garlic
some paprika
salt and pepper
2 Turkish bay leaves
1 cup rice
2 cups liquid (bullion (beef, chicken, vegetable, etc) or water or stock, etc) (I have beef bullion so that's what I use)
optional spices: turmeric, basil, onion powder, garem masala, ginger, parsley, adobo/chili, etc.
Start by putting the rice vinegar, olive oil, oregano, cumin, garlic, paprika, salt and pepper, and any other spices you're feeling into a bowl.
Then chop the tomatoes (half lengthways then half the other way) into the bowl, mix it a bit, then let it sit until it's added.
Chop the onion and bell pepper.
Chop the bacon and put it into the pot you're going to be making the arroz in (enough to hold your rice and other ingredients) and start frying it up. When some of the fat has started rendering, add the onion and bell pepper.
Cook until soft then add the tomato and spice mixture. Add the rice, the 2 cups liquid, and the two bay leaves.
Let boil, stir, turn the heat down to low/warm and cover. Let sit for 20 minutes or until all the liquid is absorbed and the rice is cooked.
If you want to add chicken, I would recommend following the Smitten Kitchen recipe.
If you want to make less use a bit less than 1 tsp oregano- there is too much oregano flavor otherwise.
It would probably be good with balsamic vinegar, though I've never tried that.
You could probably also do a version of this with different grains/legumes (such as barley or quinoa or couscous or wild rice, etc).
You could probably also roast some veggies to put on top or in at the end.
This recipe is adapted from Smitten Kitchen's version here.
1 package (10 oz) grape tomatoes
1 bell pepper
1 onion
3 slices bacon
1 Tbsp rice vinegar
olive oil
2 tsp dried oregano
1 tsp cumin
minced garlic and/or granulated garlic
some paprika
salt and pepper
2 Turkish bay leaves
1 cup rice
2 cups liquid (bullion (beef, chicken, vegetable, etc) or water or stock, etc) (I have beef bullion so that's what I use)
optional spices: turmeric, basil, onion powder, garem masala, ginger, parsley, adobo/chili, etc.
Start by putting the rice vinegar, olive oil, oregano, cumin, garlic, paprika, salt and pepper, and any other spices you're feeling into a bowl.
Then chop the tomatoes (half lengthways then half the other way) into the bowl, mix it a bit, then let it sit until it's added.Chop the onion and bell pepper.
Chop the bacon and put it into the pot you're going to be making the arroz in (enough to hold your rice and other ingredients) and start frying it up. When some of the fat has started rendering, add the onion and bell pepper.
Cook until soft then add the tomato and spice mixture. Add the rice, the 2 cups liquid, and the two bay leaves.
If you want to add chicken, I would recommend following the Smitten Kitchen recipe.
If you want to make less use a bit less than 1 tsp oregano- there is too much oregano flavor otherwise.
It would probably be good with balsamic vinegar, though I've never tried that.
You could probably also do a version of this with different grains/legumes (such as barley or quinoa or couscous or wild rice, etc).
You could probably also roast some veggies to put on top or in at the end.
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