Arroz con Pollo

by BudgetBites
Prep: 10m
Cook: 1h
poultry
Arroz con Pollo - Image

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Ingredients
Servings:6
1 3/4cupinstant white rice
6piecebone-in chicken thighs
1/2tspgarlic salt
1/4tspblack pepper
1canchicken broth (14.5 oz)
1cuppicante sauce
1cantomato sauce (8 oz)
1/2cuponion
1/2cupgreen bell pepper
1/2cupshredded Monterey Jack cheese
1/2cupshredded cheddar cheese
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season and arrange

    Preheat oven to 350°F. Grease a 13x9-inch baking dish and spread the instant rice in an even layer across the bottom. Sprinkle both sides of the chicken thighs with garlic salt and pepper, then lay them on top of the rice.

  1. 2

    Add the liquid

    In a large bowl, stir together the chicken broth, picante sauce, tomato sauce, diced onion, and diced green pepper. Pour the mixture evenly over the chicken and rice.

  2. 3

    Bake covered

    Cover the baking dish tightly with foil and bake for 50 to 55 minutes, until the chicken reaches an internal temperature of 165°F and the rice has absorbed the liquid.

  3. 4

    Add cheese and finish

    Remove the foil and scatter the Monterey Jack and cheddar evenly over the top. Return to the oven, uncovered, for about 5 more minutes until the cheese is fully melted. Let rest a few minutes before serving.

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Arroz con Pollo

Created by: BudgetBites

Prep Time: 10m
Cook Time: 1h
Servings: 6

Ingredients

  • 1 3/4 cup instant white rice
  • 6 piece bone-in chicken thighs
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper
  • 1 can chicken broth (14.5 oz)
  • 1 cup picante sauce
  • 1 can tomato sauce (8 oz)
  • 1/2 cup onion
  • 1/2 cup green bell pepper
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Season and arrangePreheat oven to 350°F. Grease a 13x9-inch baking dish and spread the instant rice in an even layer across the bottom. Sprinkle both sides of the chicken thighs with garlic salt and pepper, then lay them on top of the rice.
  2. Add the liquidIn a large bowl, stir together the chicken broth, picante sauce, tomato sauce, diced onion, and diced green pepper. Pour the mixture evenly over the chicken and rice.
  3. Bake coveredCover the baking dish tightly with foil and bake for 50 to 55 minutes, until the chicken reaches an internal temperature of 165°F and the rice has absorbed the liquid.
  4. Add cheese and finishRemove the foil and scatter the Monterey Jack and cheddar evenly over the top. Return to the oven, uncovered, for about 5 more minutes until the cheese is fully melted. Let rest a few minutes before serving.

Notes & Tips

Chicken thighs are the move here — cheaper than breasts and they stay juicy after an hour in the oven. The whole dish runs around $1.50 to $2 per serving depending on what you pay for chicken. Instant rice is key; long-grain will stay crunchy with these proportions. If your family likes heat, bump the picante sauce up to a hot variety or stir in a chipotle pepper. Leftovers hold great in the fridge for 3 to 4 days.