You can never go wrong with a tried and true classic like this flavorful arroz con pollo made with whole grain brown rice.
Season chicken with salt, pepper and cumin. Heat oil in a Dutch oven or large saucepan set over medium heat; cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to a plate.
Stir onion, bell pepper and garlic into pan; cook for 3 to 5 minutes or until slightly softened. Stir in rice, olives, capers and smoked paprika. Cook, stirring, for 3 minutes.
Stir in broth, tomatoes, and bay leaves; bring to boil. Return chicken to pan. Reduce heat to medium-low; cook for 35 minutes or until chicken is cooked through.
Stir in peas; cover and cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Discard bay leaves. Fluff
with a fork; stir in parsley.
For a Thanksgiving dish, substitute turkey and turkey broth for chicken and chicken broth, stirring in 2 tbsp chopped herbs, such as sage, rosemary and thyme.
When you’re in the mood for full flavor but not for exploring brand new recipes you may not like, stick to the classics like Latin-inspired arroz con pollo. This version is made with Mahatma® Brown Rice for a whole grain option that’s loaded with all of the benefits of using whole grains like extra fiber and protein. Always an easy option and made with ingredients you likely already have in your kitchen, this flavorful dish never disappoints.
Do you know the difference between these two different types of grains? While they can be used interchangeably, they do differ in flavor and texture.
Brown rice has an earthy and nuttier flavor and is a medium to firm chewy texture. White rice is milder in flavor and softer in texture. Try each variety in some of our favorite dishes like this Bacon and Shrimp Fried Brown Rice or this Herdez Guac Salsa™ Rice that is perfect with either variety.