The mexican version of chicken with rice (Arroz con pollo)

Let's now explore a recipe for the classic chicken and rice; and for this recipe we won't be using anything less than chicken breasts... Chicken with rice is always appreciated by children of all countries, this of course includes Mexico. Here is how to make this nutritious and casual international dinner, with a mexican twist.

Recipe for chicken with rice:

Beef Taco with mexican rice

Ingredients (for 2-3 guests):

* 1 cup rice round (not worth the long)
* 2 chicken breasts cut into small pieces
* 3 cups liquid chicken broth
* 1 cup cooking white wine
* 1/2 green pepper and 1/2 red pepper (roasted peppers)
* 1/2 onion, chopped
* 2 garlic cloves
* 4 tablespoons of canned green peas
* 2 tomatoes, peeled and seeded
* 1 lemon
* 1 teaspoon cumin
* 1/2 teaspoon turmeric powder
* a few bunches of fresh cilantro
* Olive oil
* Salt and pepper


1. Cut the peppers into strips not too long, finely chop the onion and peel the garlic.

2. Pour five tablespoons of olive oil in a big skillet or a casserole and bring to heat; add the pepper strips and the two whole garlic cloves. Saute for 3 minutes and add the onion.

3. Let the vegetables cook for 3 minutes then add the chicken pieces, sprinkle a pinch of salt and 3 turns of the black pepper mill. Cook the chicken for about 7-8 minutes until slightly golden brown, but only slightly as it will continue cooking later. At the bottom of the pan the cooking of our chicken and vegetables will leave some residue and that will help flavoring our chicken and rice.

4. Take advantage of the time while the chicken is being cooked to peel the tomatoes, discard their seeds and chop them finely. When the chicken is ready pour the tomatoes over, the cumin and cook for 5 more minutes.

5. Now pour the white wine in and leave on medium heat setting until the wine has reduced by half; key here is to use a lower heat setting to give enough time for all the ingredients to soak and absorb the wine, taking its flavor in. When the wine has reduced, add 2 cups hot broth (save one cup for later) and mix well and bring the broth to a boil.

6. As the broth starts to boil, now is the time to add the rice. We put a wooden spoon and stir well so the rice is distributed evenly throughout the pan. Stir constantly during the first 3 minutes, and check salt seasoning. If necessary, add a pinch of salt, stir and re-test (the amount depends on how salty the broth was to begin with).

7. Cover the pot and leave it over medium heat for 15 minutes without ever touching the rice during that time; at the last minute add the peas in so they do not cook more than 1-2 minutes (they are cooked already). After that time set the pan aside from the stove and keep covered.

When serving this mexican chicken rice, sprinkle some chopped cilantro each plate and place some lime quarters close by for your guests...

mexican recipes
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