Prep Time 5 minutes Cook Time 4 hours
With the hustle and bustle of my hectic schedule, I rely on my slow cooker to prepare some of my family meals while I'm at work. One of my favorite meals to come home to is this flavorful arroz con pollo (chicken and rice) dish. This guajillo spiced meal permeates the air with a heavenly aroma of veggie rice and tender chicken. If your pantry lacks chili powder, use 1 cup of ready made chunky salsa for some southwestern zest. Enjoy with warm corn tortillas.
by Ericka Sanchez
What you'll need
- 1 1/2 cups uncooked long grain rice
- 1 tablespoon canola oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 3 carrots, chopped
- 2 cups chicken stock
- 1 teaspoon guajillo powder or mexican chili powder
- 2 large tomatoes, diced
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch-thick strips
- 1 cup frozen peas, thawed
- 1/3 cup green olives, chopped
How to make it
- In a 5-quart slow cooker add rice and oil, stir to coat.
- Add onion, garlic, carrots, bell pepper, chicken stock, chili powder and diced tomatoes; stir to combine.
- Place chicken pieces in the slow cooker.
- Cook for 4 hours on high temperature or until chicken is cooked through and tender.
- Add peas and olives to the slow cooker 30 minutes before serving.
