Arroz con Pollo y Cilantrillo (Cilantro Chicken Rice)
1/4 cup olive oil
8 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 cups chicken broth
10 ounce package yellow rice (alternative: whole wheat penne pasta)
28 ounce can fire roasted tomatoes
15 ounce can pinto beans, drained and rinsed
15 ounce can black beans, drained and rinsed
15 ounce can whole kernel corn, drained
4 ounce can diced green chile peppers, drained
3/4 cup fresh cilantro, coarsely chopped
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon pepper
1/4 teaspoon ground cayenne pepper
Heat olive oil in large skillet over medium heat.
Dredge chicken in flour to coat.
Place chicken in skillet.
Cook just until browned on all side. Set aside.
Stir onion, bell pepper, and garlic into skillet.
Cook 5 minutes, until tender.
Pour in chicken broth.
Mix in the yellow rice, , stewed tomatoes, pinto beans, black beans, corn, diced green
chile peppers, and cilantro.
Season with salt, ground cumin, oregano, pepper, and cayenne pepper. Taste and reseason
Bring to boil.
Return chicken to skillet.
Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices
Puerto Rican Recipes