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Lunch / Dinner

Arroz con Pollo

Peas, green olives, pimientos, and a healthy dose of olive oil make this version of the Spanish classic arroz con pollo [ah-ROHS con POH-yoh] a family favorite.

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Ingredients

Instructions

Combine cumin, oregano, salt, pepper, paprika, and cayenne in a bowl. Rub the mixture over chicken to coat. Heat oil in a large sauté pan over medium-high heat. Add chicken; cook until it's browned, about 4 minutes. Add ham, onion, and garlic; sauté 3 minutes.

Stir in rice, cook 1 minute, then deglaze pan with wine. Simmer until nearly evaporated. Add broth, tomatoes, and bay leaf. Bring rice mixture to a boil, reduce heat to low, cover pan, and cook until rice is tender, 20–25 minutes.

Add peas, olives, and pimientos to rice; cover pan and simmer 3 minutes to blend flavors. Remove bay leaf before serving.

Add the rice to the chicken mixture and stir to coat with oil. Cook for 1 minute.

Add the rice to the chicken mixture and stir to coat with oil. Cook for 1 minute.

Thaw peas in cold water and drain before adding to the pan. Stir in Spanish olives and pimientos.

Thaw peas in cold water and drain before adding to the pan. Stir in Spanish olives and pimientos.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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