Green Eggs & Dirt

Growing up, my mom used to make Arroz con Pollo on a fairly regular basis.  I modified this recipe and replaced the white rice with brown rice so it takes a bit longer to cook.  But it’s an easy one-dish meal that’s simple enough for a weeknight.

Ingredients:

• 2 tablespoons olive oil
• 1/2 onion, chopped
• Sea salt and pepper
• 2 teaspoons ground cumin
• 3-4 boneless skinless chicken thighs (or 2-3 boneless skinless breasts)
• 1 can diced tomatoes, drained
• 1 cup chicken stock
• 1 small bunch cilantro
• 12 ounce bottle of beer
• 1 1/2 cups brown rice
• 1 cup peas

Directions:

1. Heat the oil in a stock pot over medium-high heat.  When the oil is hot, add the chopped onion and saute for about 5 minutes, until the onion is translucent.  Season the onion with the cumin and a bit of sea salt and pepper.
2. Add the chicken to the hot onion mixture and brown, about 2-3 minutes per side.
3. While the chicken is browning, blend the cilantro leaves (trim off the stems) and chicken broth together in a blender or food processor until the cilantro is well blended and the mixture is smooth.
4. Once the chicken has browned, add the drained tomatoes to the pot, along with the cilantro mixture and the beer.  Bring it to a low boil and then add the rice.
5. Bring the liquid to a boil, then cover and reduce heat to simmer for about 45-50 minutes, until the rice is cooked.  Check on Arroz con Pollo after about 30 minutes, to make sure the rice isn’t burning and there is enough liquid. Add water if needed.
6. Once the rice is cooked, add the frozen peas and cook for another 5 minutes, until the peas are hot.