Salsa-Infused Arroz Con Pollo
This Salsa-Infused Arroz Con Pollo is a delightful take on the classic Mexican dish that combines tender chicken strips, sautéed mushrooms, and aromatic spices with a rich, homemade salsa base. With the convenience of using already cooked rice, this dish transforms easily into a creamy, flavorful one-pot meal that's perfect for busy weeknights or family gatherings. The melted Monterey Jack cheese adds a comforting richness, while fresh cilantro or parsley offers a vibrant finish. Experience the heartwarming taste of Mexico right in your kitchen!
6
Servings
417
Calories
14
Ingredients
Ingredients
boneless skinless chicken
1 lb (cut into 1/2 inch strips)
cooking oil
3 tablespoons
button mushrooms
1/2 lb (quartered)
onion
1 medium (medium diced)
garlic cloves
2 (minced)
salsa
2 cups (medium heat)
Monterey Jack cheese
1 cup (shredded)
chicken stock
2 cups
cooked rice
2 cups
salt
to taste
black pepper
to taste
fresh parsley or cilantro
for garnish (chopped)
cumin
1 teaspoon
ground cayenne pepper
1/4 teaspoon (optional)
Instructions
1
In a large skillet, heat the cooking oil over medium heat.
2
Add the quartered mushrooms, diced onion, and minced garlic, sautéing them for about 2 minutes until the vegetables are softened and fragrant.
3
While the vegetables are cooking, season the chicken strips with salt, pepper, cumin, and optional cayenne pepper.
4
Add the seasoned chicken to the skillet and cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes.
5
Stir in the salsa and cooked rice, mixing well to combine all the ingredients.
6
Gradually add the chicken stock, a little at a time, stirring continuously as you do so. Adjust the amount of broth depending on the consistency you desire; you might not need the full amount since the rice is already cooked.
7
Once the rice is creamy and heated through, remove the skillet from heat and stir in the shredded Monterey Jack cheese until melted and well blended.
8
Serve hot, garnished with chopped cilantro or parsley for a fresh pop of color.
Nutrition Information
15
Fat
50
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Salsa-Infused Arroz Con Pollo?
This is a delightful take on the classic Mexican dish combining chicken, mushrooms, and spices with a rich salsa base and creamy rice.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
How many calories are in a serving of Salsa-Infused Arroz Con Pollo?
Each serving contains approximately 417 calories.
What are the primary ingredients for this dish?
The main ingredients include boneless skinless chicken, button mushrooms, onion, garlic, salsa, Monterey Jack cheese, chicken stock, and cooked rice.
Should I use raw or cooked rice for this recipe?
You should use 2 cups of already cooked rice for this recipe.
What type of chicken is recommended?
The recipe calls for 1 lb of boneless skinless chicken, cut into 1/2 inch strips.
How long should I cook the chicken?
The chicken should be cooked for 5-7 minutes until browned and cooked through.
What kind of mushrooms should I use?
The recipe specifies 1/2 lb of button mushrooms, which should be quartered.
What kind of cheese is used in this recipe?
The recipe uses 1 cup of shredded Monterey Jack cheese for a rich, melted finish.
Can I make this dish spicy?
Yes, you can use medium heat salsa and add 1/4 teaspoon of ground cayenne pepper for extra heat.
How much protein is in one serving?
There are 25 grams of protein per serving.
What is the fat content per serving?
Each serving contains 15 grams of fat.
How many carbohydrates are in this meal?
There are 50 grams of carbohydrates per serving.
What spices are used to season the chicken?
The chicken is seasoned with salt, black pepper, cumin, and optional cayenne pepper.
Do I need to use all the chicken stock?
You should add the 2 cups of chicken stock gradually and adjust based on your desired consistency, as the rice is already cooked.
How do I garnish the Arroz Con Pollo?
Garnish with freshly chopped parsley or cilantro for a pop of color and flavor.
What type of salsa is recommended?
The recipe suggests 2 cups of salsa, preferably with a medium heat level.
How should I prepare the garlic?
The 2 garlic cloves should be minced before being sautéed with the onions and mushrooms.
How long do I sauté the vegetables?
The mushrooms, onion, and garlic should be sautéed for about 2 minutes until softened.
Is this a one-pot meal?
Yes, this is a convenient one-pot meal prepared in a large skillet.
What size should the onion be?
The recipe calls for 1 medium onion, which should be medium diced.
What is the texture of the finished rice?
The rice becomes creamy once the chicken stock is absorbed and the cheese is melted into it.
What cooking oil should I use?
The recipe calls for 3 tablespoons of standard cooking oil.
Can I substitute the Monterey Jack cheese?
While Monterey Jack is recommended for its melting properties, you could use Pepper Jack or Mild Cheddar as alternatives.
Is there any fiber or sugar data?
Specific fiber and sugar counts are not provided for this recipe.
What heat setting should I use for the skillet?
The cooking oil and vegetables should be heated over medium heat.
How much cumin is required?
The recipe uses 1 teaspoon of cumin for seasoning.
Is this recipe suitable for family gatherings?
Yes, it is described as a heartwarming dish perfect for family gatherings or busy weeknights.
Can I use chicken thighs?
Yes, you can substitute boneless skinless thighs for the breast meat if preferred.
How do I finish the dish?
Finish by removing the skillet from heat and stirring in the cheese until melted before serving hot.