Arroz Con Pollo (Rice with Chicken)

Arroz Con Pollo (Rice with Chicken)

Ingredients

• 1 tablespoon chicken base (we used Better Than Bouillon Chicken Base)

• 1 1 / 2 cups boiling water

• 1 3/ 4 cups raw long-grain white rice

• 1 medium yellow onion, chopped

• 1 green bell pepper, cored, seeded and chopped

• 4 boneless, skinless chicken thighs (about 1 pound total)

• 1 teaspoon paprika

• 2 tablespoons sliced stuffed green olives

Method

Preheat oven to 350 degrees. Dissolve chicken base in boiling water to make stock. Place rice, onions and peppers in an 8- or 9-inch baking dish. Add stock and mix well. Place chicken thighs on top and push down into the rice mixture. Sprinkle the chicken breasts with paprika. Sprinkle sliced olives over top. Cover tightly with aluminum foil.

Bake 1 hour until liquid is absorbed and the chicken reaches 165 degrees when measured on an instant-read thermometer.

Makes 4 servings.