Entree: Puerto Rico – Arroz con Pollo (Brown Rice Version) (Rice with chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 2 lb (907 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, about 8 oz (225 g), chopped
- 1 green bell pepper, about 6 oz (170 g), chopped
- 1 red bell pepper, about 6 oz (170 g), chopped
- 1 medium zucchini, about 7 oz (200 g), diced
- 3 cloves garlic, minced
- 2 cups (370 g) uncooked brown rice, rinsed
- 1 1/2 cups (360 ml) tomato sauce
- 3 cups (720 ml) low-sodium chicken stock
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup (30 g) fresh spinach, roughly chopped
- 1 ripe avocado, diced, for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken pieces with salt and pepper and brown in batches 3–4 minutes per side; remove and set aside.
2. Add the onion to the pot and sauté 4 minutes until softened; add garlic and cook 30 seconds.
3. Stir in the green and red bell peppers and zucchini and cook 3–4 minutes until beginning to soften.
4. Add the rinsed brown rice, tomato sauce, chicken stock, cumin, and paprika; stir to combine and bring to a gentle boil.
5. Return the browned chicken to the pot, reduce heat to low, cover, and simmer 40–45 minutes until rice is tender and liquid is absorbed.
6. Stir in the chopped spinach and allow to wilt for 1–2 minutes; adjust seasoning with salt and pepper.
7. Let the dish rest covered 5 minutes before fluffing with a fork. Serve topped with diced avocado.