Arroz con Pollo

Sunday, August 13, 2023

1 Hour - 4 Servings - 0 Calories

1 package Southwest Chicken from Aldis, chopped into bite-size pieces

2 Cup Rice, can use Brown Rice, cook or par-boil ahead of time

2 Bell Peppers (sliced), can add more, if desired (2-4 in all)

1 Onion (sliced)

1 can Tomatoes and Jalapenos (rotel)

1 Chicken bullion cube, to cook with rice

1 Pound Mushrooms, cubed

2 Cup Monterey Jack, shredded

2 Avocados, sliced thick

2 Tomatoes, thickly sliced

Corn Tortillas, served on the side

(not sure) 1 can diced tomatoes, or toms and jalapenos, processed

Process canned tomato and jalapeno, until smooth.
Cook rice with can of tomatoes + bullion cube + additional water, to bring the total liquid to about 4 cups. When finished, remove from heat.
Slice chicken and fry in wok pan for a couple mins, add onion and green pepper, cook for another few mins. Add mushrooms, cook until beginning to soften. Add in another can of tomato sauce?
In a 9x13 baking dish, add rice, then put chicken and peppers on top. cover and bake for 45 mins.
Add cheese to top and bake an additional 15 mins. Remove and let cool for a few mins.
Meanwhile, cut up tomatoes and avocados into very think cubes, about 1/2-1" thick. Serve on the side.

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