Got boneless, skinless chicken breasts? Here's a chicken and rice dish that puts pizazz into dinner.
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Arroz con pollo (Chicken with Rice) is a classic Mexican dish with many variations. This recipe, while delicious and satisfying, is very basic.
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 2 garlic cloves, minced
- 1 cup long-grained white rice
- 1/2 cup chopped onion
- 1-1/2 cups canned crushed tomatoes
- 4-ounce can chopped green chiles
- 1 cup roasted jarred red pepper
- 1-1/2 cups chicken broth
- 1/4 cup chopped parsley
- 1 rounded teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 10-ounce package of frozen peas or asparagus tips, thawed
- Heat the oil in a large, heavy skillet. Sauté the garlic for a minute or so, and add chicken breasts to pan. Cook over medium-low heat, turning once, until browned, 5 or 6 minutes. Transfer the chicken to a plate, and set aside.
- In the same skillet, combine rice and onion. Cook until the rice is translucent, about 2 minutes. Stir in tomatoes, green chiles, roasted red pepper, broth, parsley, oregano, chili powder, cumin and salt. Return chicken to skillet; cover and let simmer for 25 minutes.
- Stir in the peas or asparagus and cook until heated through, about 5 minutes.
- To serve, arrange chicken-rice mixture on a serving platter. Sprinkle with ground pepper to taste and garnish with avocado slices and lemon wedges.
Feel free to experiment by adding chorizo, black olives or fresh jalapeños, and additional spices. Arroz con pollo makes a fine meal for family or guests. While not "quick and easy" by today's standards (meaning pop it in the microwave for five minutes), it comes together quickly with little fuss. If you've been wanting to add Tex-Mex to your repertoire, this is a good place to start.
Lone Star List
Here are some things that caught my eye this week!
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- MySA: Tacos, tequila and cerveza: A two-day festival celebrating all three coming to Fredericksburg in July
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Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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