arroz con pollo
arroz con pollo, or rice with chicken, is a classic spanish one-pot meal. this casserole is super easy to make and is a favorite in our house. (note: it also freezes really well if you want to make ahead).
1 cup uncooked rice
1 can (15 oz.) black beans, drained
1 cup frozen corn kernels
6 (4oz each) boneless, skinless chicken breast halves
1 tsp salt
1/4 tsp pepper
½ cup chicken broth
1 cup salsa
1 cup marinara sauce
½ cup red bell pepper, sliced
½ cup scallions, chopped
1/4 cup fresh cilantro
1/4 tsp ground cumin
1 tsp minced garlic
1 cup shredded cheese (i sometimes use more. who doesn't love *more* cheese?!) :-)
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.
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. bake for 45 minutes to 1 hour, until the internal temperature of the chicken breasts reaches 165F.
if you want to make ahead and freeze: before baking, cover the dish with foil. label, date, and freeze for up to 3 months. thaw in the refrigerator for 24 hours before cooking as directed above.
source: dream dinners....life just got easier! by stephanie allen and tina kuna
*this book has over 100 recipes that all freeze well too. it is quickly becoming one of my favorites. enjoy!*