Baked Chicken Rice Recipe

Arroz con Pollo recipe

This Baked Chicken Rice recipe is both simple to make and packed with flavor. It makes for a great casual supper. This is one of those Mexican chicken recipes that you can serve as is, or you can add all the trimmings: guacamole, sour cream and extra chopped fresh tomato.

Ingredients:

It is worth using a casserole dish that can be used on the hob as well, to save on washing up.

Method:

1. Heat the oven to 350° F / 180° C.
2. Cut the chicken breasts into slivers. Heat a little oil in a pan. Lightly fry the pieces until they are slightly brown. You don't have to cook them all the way through. Set aside. You may need to rinse out the pan.
3. Add a little more oil to the pan. Fry the onion until it is just soft. You don't need to brown it. Add the red and yellow bell peppers and fry for another 2 minutes.
4. Add the rice, tinned tomatoes and chicken stock to the pan. Add the paprika, cumin and oregano. Place a lid on the pan and bake for 30 minutes. The liquid should have been absorbed and the rice cooked. Check that the mixture is not too dry and add a little liquid if necessary. Add the peas and bake for a further 5 minutes.
5. Serve with a green salad.

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