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Nutrition Facts
Serving Size 1 (388g) Recipe makes 6 servings
Calories 365
Calories from Fat 134		(36%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 63mg		21%
Sodium 785mg		32%
Potassium 724mg		20%
Total Carbohydrate 29.7g		9%
	Dietary Fiber 2.3g	9%
	Sugars 5.4g
Protein 28.4g		56%
detailed view... how is this calculated?

Arroz Con Pollo 1 Dish Meal

Recipe #159911 | 45 min | 15 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: SuperSpike
Mar 14, 2006

This is a recipe I came up with to use up a whole bunch of salsa that I made (see Leah's food processor salsa). My favorite mexican dish is Arroz con pollo, and have a hard time finding any restaurants that make it to my liking. This is a simple and delicious dish. Please note that this recipe uses rice that is already cooked.

SERVES 6 (change servings and units)

Ingredients

1 lb boneless skinless chicken, cut into 1/2 inch strips
3 tablespoons cooking oil
1/2 lb button mushroom, quartered
1 medium onion, medium diced
2 garlic cloves, minced
2 cups salsa, I use medium heat
1 cup monterey jack cheese, shredded
2 cups chicken stock
2 cups cooked rice
salt and pepper
parsley or cilantro, for color
1 teaspoon cumin
1/4 teaspoon ground cayenne pepper (optional)

Directions

1
in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.
2
season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.
3
add salsa and rice stir frequently while the chicken continues to cook.
4
Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use).
5
When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.
6
Top with some chopped cilantro or parsley for a pop of color.

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Featured Reviews for This Recipe

From: SB6

On Sep 17, 2009

Very easy & quite good! I had leftover chicken & rice so it was really quick. Only change I will make next time is to add more of the vegetables. Wish I had this recipe when all my kids were little because of the ease & fabulous taste.

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From: Tia Mouse

On Aug 20, 2009

Thanks, Spike! I threw this together for lunch to use up leftover salsa (my own), and rice. I did not need the broth at all. It was very good and I will make it again! However, next time I will brown/cook the chicken (bite sized, not strips) then remove and start with onions, etc. I used pepper Jack (all I had) and I will do that on purpose next time. For our preferences I will skip the 'shrooms and use corn and black beans instead. I can't wait!! Hope you're well, Spike... /Tia

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From: cyaos

On Dec 2, 2007

I was apprehensive about trying this for some reason but it turned out quite good. I used a mild, thick chunky salsa from a local business and basmati rice. I only needed to add one cup of chicken stock. I did double the garlic and probably added about 1/2 teaspoon extra of cumin and cayenne. I would like to try this with brown rice next time and perhaps with some chopped green pepper. Thanks for posting!

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From: Monca

On Oct 5, 2007

My husband loved it. I used short grain brown rice, and all of the stock, it took longer but the end results were great!!

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Read all 18 reviews