Arroz con pollo
......which is rice with chicken in Spanish is one of my all time favorite dishes when we go out to eat at a local Mexican restaurant.
So when I had a lot of chicken stocked up and needed to use some of it to make more room in the freezer, I decided that Arroz Con Pollo would be a perfect, easy dish that I could make at home.
Super simple dish that is packed full of flavor!
What you need:
Chicken Legs (or which ever chicken parts you want to use)
Creole Rub ( I used Pampered Chef's Creole Rub)
1 can peas, drained
1 can corn, drained
Goya Arroz Amarillo Spanish Style Rice
Shredded Colby jack cheese
What to do:
Preheat oven to 350F.
Place your chicken legs on a baking sheet ( I used my stoneware large bar pan). Lightly drizzle olive oil over chicken. Sprinkle creole rub onto chicken, once covered flip chicken and sprinkle creole rub on the other side of the chicken.
Bake in oven for 1 hour or until chicken is done.
Cook yellow rice according to package (usually takes about 25 minutes).
Once yellow rice is cooked, add peas and corn. Add shredded cheese and stir until melted. I didn't include an amount on the cheese because I just added it to our preference. I added enough cheese for it to be thick and "gooey".
Place your chicken on a bed of rice and you're done!