1 pkg (6.4 oz each) Mexican rice with seasoning mix
2-1/4 cups water
1/8 teaspoon Gebhardt® Chili Powder
Chopped fresh parsley, optional
Instructions
Melt 2 tablespoons Blue Bonnet in medium skillet over medium-high heat. Add chicken; cook 8 minutes or until browned on all sides. Remove chicken from skillet; set aside.
Melt remaining 1 tablespoon Blue Bonnet in same skillet. Stir in contents of rice packet and seasoning mix. Add water and chili powder; stir. Return chicken to skillet. Bring to a boil over high heat. Reduce heat to medium-low; cover. Simmer 25 minutes, or until chicken pieces are no longer pink in centers and juices run clear (180°F).
Remove from heat; let stand 5 minutes before serving. Garnish with parsley, if desired.
Originally Submitted
9/24/2011
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