Arroz con Pollo

Source: USA Rice Council

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Arroz con Pollo

•	4 tsp. SYSCO Imperial garlic salt

•	4 tsp. SYSCO Imperial celery salt

•	2 tbsp. SYSCO Imperial ground paprika

•	48 SYSCO fresh CVP chicken pieces (drumsticks, thighs and/or breast halves)

•	1 qt. SYSCO Classic rice, uncooked

•	3 cups SYSCO Imperial onion, diced

•	3 cups green peppers, diced

•	1 cup SYSCO Natural fresh parsley, chopped

•	1-1/2 qt. SYSCO Classic chicken broth

•	1 qt. SYSCO classic canned plum tomatoes, drained

•	2 tbsp. SYSCO Imperial dark chili powder

Preparation

1.	Blend first 3 seasonings. Sprinkle on chicken. Place skin side up in baking pan(s). Bake at 425°F for 20 minutes. Push chicken to one side.

2.	In a medium sauce pan, combine rice, onion, peppers, parsley, broth, tomatoes and chili powder. Heat to boiling. Pour over rice mixture; stir well. Arrange chicken on rice and cover. Continue baking 30 minutes longer or until rice is tender and liquid is absorbed. Adjust seasonings, if necessary.

3.	.NOTE: To give even more color to this dish, add in some peas and chopped red bell pepper.