Mexican Arroz con Pollo Recipe (Chicken and Rice Mexican Sty

• servings: 6 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

2 bags (8 oz) Vigo Mexican rice

1 lb. chicken breast, (skinless and boneless)

½ tablespoon salt

½ tablespoon ground black pepper

½ tablespoon paprika

1 tablespoon lime juice

½ tablespoon carrots and peas, (thawed)

Directions

Rinse the chicken with a bit of vinegar and water and cut it into small chicken pieces.

Season the chicken with salt, pepper, paprika, and lemon juice. Then cook the chicken in a large saucepan for about 8-10 minutes. Make sure to use a saucepan that you can cover with a lid. Remove the chicken from the saucepan and set it aside.

Add 5 cups of water to the saucepan and bring to a boil. Then add 2 tablespoons of canola oil and 2 8 oz packages of Mexican Vigo rice, stirring while boiling until the rice has absorbed all of the water. Put the chicken back in the pot, then add the peas and carrots. Stir to combine. Cover the saucepan. Reduce the heat to a simmer and cook for about 20 minutes.

Serve hot with a few slices of avocado!