Quickie Arroz Con Pollo
Servings
4Serving size
about 2 1/2 cupsThis recipe can easily be multiplied by using multiple pans, makes great leftovers, and freezes well.
Ingredients
| 16 ounces Boneless, skinless chicken breast (sliced into strips) |
| 1 1/3 cups Peas and carrots, frozen, unprepared |
| 1 cup Frozen corn |
| 3/4 cups Rice, brown, parboiled, dry, UNCLE BEN'S |
| 3/4 cup Bottled salsa |
| 1 1/2 cup Water |
| 3 Ounces Reduced fat monterey jack cheese (grated) |
Instructions
Place the chicken strips in a single layer in the bottom of a medium oblong Pyrex dish.
Mix together the corn, peas and carrots, brown rice, salsa and water. Add the pepper.
Pour the mixture over the chicken and pat down. Cover the dish with foil.
Bake for one hour. Remove from the oven and discard the foil.
Grate the cheese and sprinkle over the top of the casserole.
Return the pan to the oven and cook for about 5 - 10 minutes, until the cheese is melted.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a super simple recipe, but don’t let the ingredients deceive you. All the ingredients keep well. You can keep all the ingredients on hand, thaw the chicken in the fridge during the day, take 15 minutes to assemble and then about an hour to cook it up.
This works with any instant brown rice, but from the testing I’ve done the Uncle Bens brand is better. It holds up well and doesn’t get as sticky or gummy.
In a casserole that bakes for an hour, like this one, the rice will cook for much longer than the recommended 5 or 10 minutes. The other instant rice products we tested became too gummy in this recipe application but the Uncle Bens held up well.
I look for salsa with lower sodium. Try to pick one with no more than 250 mg of sodium in 2 tablespoons.