Arroz Con Pollo (Chicken & Rice)

Here’s an arroz con pollo that’s lighter on the waistline but still packs serious punch.

Boneless chicken breast strips get a quick sear, then rest while brown rice simmers in chicken broth with crushed tomatoes, jalapeno, cumin, chili powder, and a dash of cayenne. The rice absorbs all those spicy, smoky flavors as it cooks.

Pile the chicken over the rice, scatter on some briny capers and sweet pimiento strips, and let the peas steam into tenderness. Every bite hits a different note.

Pro Tips

• Sear the chicken strips fast over high heat to keep them juicy. Five minutes is all they need
• Long-grain brown rice holds up best here without getting mushy
• The capers add a salty, tangy pop that ties everything together. Don’t skip them
• Adjust the cayenne to your heat tolerance. A little goes a long way