Arroz Con Pollo
Ingredients
2 pounds chicken breast cut into bite size pieces
Creole seasoning about 1 tablespoon
4 tablespoons olive oil divided
1/2 onion diced
2 bell peppers any color diced
1 (8 oz) package yellow seasoned rice
2-3 cups chicken broth
2 cans 14 oz fire roasted diced tomatoes with garlic
Sour cream for serving
Directions
Season the chicken with creole seasoning and one tablespoon of olive oil. Toss to combine.
Heat 2 tablespoons of remaining olive oil in a large skillet or dutch oven. Add the chicken and brown on both sides. Remove from skillet and set aside.
Add remaining one tablespoon of olive oil to the same hot skillet and add the onion and peppers. Saute until softened. Add the rice packet, diced tomatoes and 2 cups of broth. Stir to combine. Add in reserved chicken and bring to a bubble.
Reduce heat, cover and simmer for about 30 minutes or until the rice is tender, stirring occasionally. Add more broth if needed.
Serve with sour cream if desired.
