Arroz Con Pollo Mexicano
Ingredients
- 1.5 lbs chicken thighs, bone-in, skin-on
- 2 cups long-grain rice
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 2 large tomatoes, diced
- 4 cups chicken broth
- 1 (8 oz) can tomato sauce
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- salt and black pepper to taste
Contains: celery
How it starts
- 1
Brown the seasoned chicken thighs in a large pot with olive oil over medium-high heat.
- 2
Sauté the onion, bell pepper, and garlic in the same pot until softened.
+ 5 more steps in the app
Cook Arroz Con Pollo Mexicano hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
