In case you’re wondering, arroz con pollo just means chicken with rice. It’s a favorite Latin American dish, roughly similar to paella (but with a lot fewer steps and ingredients). I’ve adapted this from a Jacques Pépin recipe. I know what you’re thinking, isn’t he French? He is. But his wife is Puerto Rican and she taught him a thing or too.
Besides reducing the quantities, I’ve changed this recipe a bit. He used chickpeas and bacon ((I never have chickpeas, so I went with beans instead and I usually get chorizo, more versatile). He also put in cilantro stems. I like the dried version (coriander), but not fresh. And I’d never use it all anyway. So dried it is.
It’s all ready in about an hour. And, it only uses a single pot. Less cleanup is always a bonus as far as I’m concerned!
More Recipes with Beans
Want a quick meal? Just open a few cans and you’ve got an easy lunch. No actual cooking needed.
An Italian classic that’s filling and easy too. It’s flavored with pancetta and rosemary, for a meal that’s both both aromatic and delicious.
This is chicken paprikash that went south and stayed. The cream is gone, replaced with sausage, lime, and beans. It’s rich and satisfying, and all in one pot!
Two meals in one! This can be an entree or a soup. It’s also pantry friendly. Just cook the beans slowly with garlic, onions, and two surprise ingredients. Cook it longer for a side dish/entree, or a bit less for soup.