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 Arroze con Pollo |
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| Click here for a printable version of this recipe |
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1 lb bacon (fried crisp and crumbled) 1 can chicken broth 1 can rotel tomatoes and green chilis 1 box Old El Paso Spanish Rice In skillet fry bacon crisp, crumble, and set aside. Fry chicken in bacon drippings until tender and done. Drain grease, empty mix in skillet and stir well. Add chicken broth, rotel and mix well. Put chicken back on top and crumble bacon. Cover and let simmer 20-25 minutes until liquid has cooked down. Serve with warm corn or flour tortillas. |
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