This is a sponsored post on behalf of Old El Paso. As usual, all content and opinions are completely my own!

When Old El Paso asked me to create a recipe with fiesta flare, the first thing that came to my mind was the Pollo Loco and Arroz con Pollo that I enjoy at a local Mexican restaurant where I live. The flavor and textures of mexican chicken and rice are just made to go together! And even better when combined with the wonderful flavors of Old El Paso.

I’m also honored to participate in the Mexican Fiesta Recipe Blog Hop hosted by Barbara of The Everyday Home! Be sure to read through to the end of the post, where you’ll find links to more Mexican Fiesta Recipes and decor ideas!

To help you enjoy their products, Old El Paso has provided a link for you to get coupons to purchase their products from your local Publix supermarket.

This Arroz con Pollo takes the form of an easy-to-make casserole that would be welcomed at any pot luck, or simple to make for dinner at home.

I started with 2 fresh chicken breasts, along with a medium onion. The rest of the ingredients are items that you are likely to have on hand in your frig or pantry, including Old El Paso ingredients.

Here’s the step-by-step for my…

Mexican Chicken and Rice:

Wash and pat dry the chicken breasts. Cut into strips with kitchen scissors.

Add 1-1/2 cups long grain rice to 3 cups chicken broth in medium saucepan. Bring to boil over medium heat. Turn heat down to warm or very low, stir and cover for 20 minutes.

While rice is cooking, heat 2 T. cooking oil in skillet over medium heat, add chicken strips and sprinkle with chili powder. Cook until done and slightly brown, turning once. Remove from skillet and set aside.

Add butter to the skillet (including chicken juices) and the chopped onions and saute until translucent and browned. When onions are done, add 1 can of Old El Paso green chiles and 1 can of Old El Paso enchilada sauce to onions in skillet.

When rice is done, spread into casserole dish. Spoon half of the onion/enchilada sauce mixture over rice. Layer Old El Paso refried beans on top. Place chicken evenly on top of beans. Spoon remainder of sauce over chicken and top with 1-1/2 cups cheese blend.

Here’s the recipe in a printable version:

Arroz con Pollo | Mexican Chicken and Rice

August 8, 2015

by Sondra Lyn

Category Gluten Free Healthy Living Main Dishes Posts Recipes

Arroz con Pollo | Mexican Chicken and Rice

Ingredients

1-1/2 cups uncooked long-grain rice
3 cups chicken broth
2 chicken breasts
1 onion
1 can Old El Paso refried beans
1 can Old El Paso green chiles
1 can Old El Paso enchilada sauce
1-1/2 cups shredded Mexican cheese
chili powder
sour cream, lettuce, tomatoes, Avocados from Mexico and other various toppings

Instructions

Add 1-1/2 cup long grain rice to 3 cups chicken broth. Bring to boil over medium heat in saucepan. Turn heat down to low, cover and steam for 20 minutes.
Wash and pat dry the chicken breasts. Cut into strips with kitchen scissors.
While rice is cooking, heat 2 T. cooking oil in skillet over medium heat, add chicken strips and sprinkle with chili powder. Cook until done and slightly brown, turning once. Remove from skillet and set aside.
Add butter to the skillet and the chopped onions and saute until translucent and browned. When onions are done, add 1 can of green chiles and 1 can of enchilada sauce to onions in skillet.
When rice is done, spread into casserole dish. Spoon half of the onion/enchilada sauce mixture over rice. Layer refried beans on top.
Place chicken evenly on top of beans. Spoon remainder of sauce over chicken and top with 1-1/2 cups cheese blend.
Bake at 350 degrees for 20 minutes.