How to: Arroz con Pollo

Processed with VSCO with a6 preset

via Nicolette and Katie Tufan

Growing up in a Hispanic household, it was a tradition to have arroz con pollo once a week, or a least a couple of times a month. Why? Simply put, my grandma would always make it a quick meal whenever she had leftover chicken and she didn’t want to throw it away. That’s why this recipe is practical, because your protein is already made and everything else is a breeze. Let’s get started!

INGREDIENTS

1-2 cups of white rice, or Jasmine rice
Leftover chicken*
1/2 onion
1/2 green bell pepper
1/2 red bell pepper
Salt
Oil
Soy sauce
Sour Cream (optional)
Cilantro

*(optional: can be substituted with beef, pork, sausage. Whatever you feel like adding)

 

DIRECTIONS

1. In a medium pot, add your 1-2 cups of rice with water. We prefer our rice with an open grain, so if we are making 1 cup we add 1 1/2 cups of water. Pretty simple, just add half a cup more of water than your rice. Season with salt and oil and bring rice to a boil.
2. Once all the water evaporates from the rice, mix it around so all the oil can coat the grains. Lower the heat to medium low and let it cook for about 15 minutes.
3. Chop all your vegetables in slices and sauté them in a pan with a little oil, salt, and pepper. Add your chicken or whatever protein you’re using to the vegetables and mix until heated and all the flavors have concentrated.
4. Check your rice, if you’re happy with the way the grain is, then lower the heat to a small flame, gather your pan with the sautéed vegetables and chicken and toss all that good stuff into the pot of rice.

5. Mix everything in the pot until it’s all even and colorful. At this point, pour some soy sauce into the arroz con pollo. Not too much though, or else it will taste too salty. Just enough to add that extra something to this amazingly simple dish. Turn the stove off.
6. When you’re ready to dish, serve the desired amount. Chop up some cilantro and add that to your rice. If you wanted, you can also top it with a dollop of sour cream and some avocado slices like we did. Either way, it is up to your pallet and what your heart desires to add some of these options. (For some reason, we grew up eating this with ketchup. It’s fantastic by the way.) Again up to you!

Enjoy!

RamPantry Feeds VCU By Grant SmithAs college students immersed in the urban setting of Richmond, there are numerous important budgetary considerations when it comes to maintaining a healthy diet. On campus dining options generally comprise the majority of student diets but local restaurants and popular chains are constantly vying for our business. I...

How Many Cookies Can One Campus Eat? Austin WalkerTo some surprise, yet another competitor in the cookie delivery service in RVA has emerged in between the two incumbent stores, Red Eye and Campus Cookies.Both of the currently operating stores were surprised at the knowledge of new competition, Insomnia Cookies, and have been in contact with each ot...

Not Gross Carrot Hotdogs! via Lia Ferro of The Vegan Club at VCUSo, before we get started, we all know there are some super gross veggie hot dogs out there. Maybe it’s just me but I’ve never had a good one. BEFORE YOU READ ANY FURTHER, HEAR ME OUT! I know a Carrot Hotdogs sounds like the most silly, vegan nonsense you’ve ever ...

Laurel and Grace Place: New Dining Options Words by Amanda Campbell Photos by Michael Pasco  VCU Dining Services added three new eatery options for students on campus last Monday and was well received by a crowd of hungry student ready for something different.As a part of the new Laurel and Grace Place, the IHOP Express, Raising Cane’s Ch...