Arroz con pollo, or rice with chicken, is a classic Spanish one-pot meal.
1 cup uncooked rice (2½ dl)
1 can black beans, drained
1 can corn (1 cup frozen / 2½ dl)
6 (4oz each) boneless, skinless chicken breast halves
1 tsp salt
1/4 tsp pepper
½ cup chicken broth (1½ dl)
1 cup salsa (2½ dl)
1 cup marinara sauce (I used tomato sauce and added italian seasoning)
½ cup red bell pepper, sliced (1½ dl)
½ cup scallions, chopped (1½ dl)
1/4 cup fresh cilantro (1/4 cup = 4 Tbls) (I imagine 2-3 Tbls parsley would work too)
1/4 tsp ground cumin
1 tsp minced garlic
1 cup shredded cheese (2½ dl)
Spray 9x13-inch baking dish with nonstick cooking spray.
Prepare the rice according to package directions. Spread the rice over the bottom of the prepared baking dish. Layer the beans, corn, and chicken over the rice and sprinkle with the salt and pepper. Set aside. In a large bowl combine the rest of the ingredients minus the cheese. Pour the mixture over the chicken. Sprinkle with cheese.
For dinner tonight... Preheat the oven to 350 F (175C). Bake for 45 minutes to 1 hour, until the interal temperature of the chicken breasts reaches 165F.
If you make a double and want to freeze half... Before baking, cover the dish with foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.
This recipe is from my new favorite cook book: Dream Dinners... Life Just Got Easier! By Stephanie Allen and Tina Kuna