Entree: Spain – Arroz con Pollo (Simple) (Rice with Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 28 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless skinless chicken breast, cut into bite-sized pieces
- 2 cups (370 g) basmati rice, rinsed
- 1 red bell pepper, seeded and sliced
- 2 medium (about 1 cup (240 ml), 4 5/8 oz (130 g)) carrots, diced
- 2 stalks (about 3 1/2 oz (100 g)) celery, diced
- 2 ears corn on the cob, kernels removed
- 4 green onions, sliced

Show original ingredient measurements

- 1.5 lb (680 g) boneless skinless chicken breast, cut into bite-sized pieces
- 2 cups (370 g) basmati rice, rinsed
- 1 red bell pepper, seeded and sliced
- 2 medium (about 1 cup, 130 g) carrots, diced
- 2 stalks (about 100 g) celery, diced
- 2 ears corn on the cob, kernels removed
- 4 green onions, sliced

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the basmati rice and set aside.
2. In a large pot, layer the chicken pieces, then add the diced carrots, celery, red bell pepper, corn kernels, and sliced green onions over the chicken.
3. Spoon the rinsed rice evenly over the mixture and add enough water to cover the rice by about 1/2 inch (1.27 cm).
4. Bring to a gentle boil, reduce to low heat, cover tightly, and simmer until the rice is tender and the chicken is cooked through, about 18–22 minutes.
5. Let rest covered for 5 minutes, then fluff and serve, mixing the chicken and vegetables into the rice.

1. Rinse the basmati rice and set aside.
2. In a large pot, layer the chicken pieces, then add the diced carrots, celery, red bell pepper, corn kernels, and sliced green onions over the chicken.
3. Spoon the rinsed rice evenly over the mixture and add enough water to cover the rice by about 1/2 inch.
4. Bring to a gentle boil, reduce to low heat, cover tightly, and simmer until the rice is tender and the chicken is cooked through, about 18–22 minutes.
5. Let rest covered for 5 minutes, then fluff and serve, mixing the chicken and vegetables into the rice.