Entree: Peru – Arroz con Pollo (Rice with Chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 5 min

Total 1 hr

Ingredients

- 3 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 1/2 cups (300 g) long-grain brown rice, uncooked
- 3 cups (720 ml) low-sodium chicken broth
- 2 tbsp (30 ml) olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 medium tomatoes, diced (about 2 cups / 300 g)
- 1 medium zucchini, diced
- 4 cups (120 g) fresh spinach, roughly chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) dried oregano
- Salt to taste
- Black pepper to taste
- 1/3 cup (40 g) mixed nuts, toasted and chopped (for garnish)
- 1 ripe avocado, sliced (for serving)

Instructions

1. Season the chicken breasts with salt, pepper, cumin and paprika. Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken 3–4 minutes per side until golden; remove and set aside.
2. In the same pot, add the onion, garlic, green and red bell peppers and zucchini; sauté 5–7 minutes until softened. Stir in the diced tomatoes and oregano and cook 2 minutes.
3. Add the brown rice and stir to coat with vegetables and oil. Pour in the chicken broth, bring to a simmer, then nestle the browned chicken breasts into the rice mixture.
4. Reduce heat to low, cover, and simmer gently 35–40 minutes or until brown rice is tender and chicken registers 165°F (74°C). If liquid is absorbed before rice is tender, add up to 1/2 cup (120 ml) more broth.
5. Remove chicken to rest 5 minutes, then slice. Stir chopped spinach into the rice until wilted. Serve rice and vegetables topped with sliced chicken, toasted mixed nuts and avocado slices.