8-Ingredient Arroz con Pollo (Rice with Chicken)
(courtesy of Dr. Letitia Anderson, cardiologist, chief of staff at Sierra Medical Center in Reno. Serves 4)
“We have made this almost weekly from the time the boys were born — and they can do it now themselves!” Anderson says. “So simple and easy, for even a child helper.”
2 cups uncooked rice (any type is fine, except instant)
2 boneless, skinless chicken breasts
2 tablespoons olive oil
½ cup butter
8 ounces tomato paste, divided
1 medium white onion, diced
3 cloves fresh garlic, minced
Salt, to taste
Optional: paprika, cumin, jalapeño Jack cheese)
In a large skillet, melt butter. Add rice and half of the tomato paste. Sauté until golden brown, around 15 minutes. Remove from heat and set aside.
Heat olive oil in medium skillet. Coat onion and chicken with remainder of tomato paste and add to skillet. Add salt and garlic, and cook until golden brown.
Add chicken mixture to rice mixture in large skillet — do not mix. Add water and completely submerge with 1 inch of water to cover everything. Bring to a boil, then cover and simmer 30 minutes. (“We use organic brown rice, and that will double the time to 60 minutes,” Anderson says. “It’s OK to test and keep cooking.”)
Turn off heat and mix. Cover for 10 minutes. Then taste and serve. Anderson and her family try different options for fun and variety, such as sprinkling rice with shredded jalapeño Jack cheese when the heat is turned off, then allowing it to melt. Or sprinkle on your favorite fresh spices prior to the end — Anderson’s family loves paprika and cumin.
