Recipe Of The Week: Arroz con Pollo with Brown Rice

Mahatma’s take on this classic dish can be made with either white or brown rice. If you’re in need of rice for this recipe, head to the store and pick up Mahatma Rice and earn 10 SB!


2 cups Mahatma® Brown Rice
2 lb boneless skinless chicken thighs, cut into cubes
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1/4 cup olive oil
1 onion, diced
1 sweet red bell pepper, diced
3 cloves garlic, minced
3/4 cup pimiento-stuffed green olives
1/4 cup capers
1/2 tsp smoked paprika
4 1/2 cups reduced sodium chicken broth
1 can (15 oz) diced tomatoes
2 bay leaves
1 cup peas
1/4 cup chopped fresh parsley


Step 1

Season chicken with salt, pepper and cumin. Heat oil in a Dutch oven or large saucepan set over medium heat; cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to a plate.

Step 2

Stir onion, bell pepper and garlic into pan; cook for 3 to 5 minutes or until slightly softened. Stir in rice, olives, capers and smoked paprika. Cook, stirring, for 3 minutes.

Step 3

Stir in broth, tomatoes, and bay leaves; bring to boil. Return chicken to pan. Reduce heat to medium-low; cook for 35 minutes or until chicken is cooked through.

Step 4

Stir in peas; cover and cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Discard bay leaves. Fluff
with a fork; stir in parsley.

See full recipe here.