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Arroz Con Pollo

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • 2 Tbsp. vegetable oil
  • 1 1/2 lbs. boneless, skinless chicken thighs
  • 1 medium green bell pepper
  • 1 medium Spanish onion
  • 1 Tbsp. chopped garlic
  • 2 cups water
  • 1 can (8 oz.) low sodium tomato sauce
  • 1 1/2 cups uncooked converted rice
  • 1 cup frozen green peas, thawed
  • 1 jar (4 oz.) sliced pimentos, drained
  • 1 cube Knorr® Tomato Bouillon with Chicken flavor Cube(s)
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano leaves
  • 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cut chicken into bite- sized pieces. Add to skillet and cook 2 minutes until browned.<BR> While chicken is cooking, dice green pepper and onion. Add to skillet with garlic and cook 2 more minutes.<BR>
  • 2 Stir in water, tomato sauce, rice, peas, pimentos, Knorr® Tomato Bouillon with Chicken flavor Cube, cumin and oregano. Bring to a boil stirring until Bouillon is dissolved.
  • 3 Lower heat to medium-low; cover and cook 18 minutes or until rice is tender.