I think Hubby is missing home lately so I’ve been treating him to Mexican sorts of food. How much of it is actual Mexican versus Tex-mex? I don’t really know. Everything I create in the kitchen has my pinch of this, dash of that, or spin in a Canadian direction. It’s all good.
This is one of those dishes where you can throw in extra ingredients if you have them. Kinda like pizza where you mix and match toppings. I had some red bell pepper and corn in the freezer, so that’s what I used. Peas, green onions and the like would work equally as well.
Start with some diced onion, about 1/2 cup, and a couple of tablespoons of olive oil in a pan with a lid. As soon as the onion starts to turn brown, add shredded leftover chicken (1 cup), rice (1.5 cups), tomato sauce (about 1/4 cup), and water. Add a cup of water at a time and stir, we’re not trying to make risotto here. You should end up adding a bit more than 3 cups all together. Cover and reduce the heat. After 10 minutes add the veggies, in my case red bell pepper and corn. Stir just a little and cover again. Give the veggies a few minutes to steam.
Arroz con pollo (Rice with Chicken) can be served as a side dish or eaten as a meal on its own. Make some steak fajita, fresh guacamole, and warm up tortillas – you’ve got a perfect Mexican meal which should cure any homesickness.
Feel better dear 🙂