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Arroz con Pollo Casserole is a comforting dish that brings together the rich flavors of Latin cuisine. Imagine tender shredded chicken, fluffy rice, and a medley of veggies all baked to perfection under a blanket of melted cheddar. This recipe is perfect for a cozy family dinner or a potluck with friends. Let's dive into this delicious, easy-to-make casserole that will surely become a household favorite.
The name of the recipe: Arroz con Pollo Casserole Recipe
Ingredients:
- 2 cups uncooked rice
- 4 cups chicken broth
- 1 lb cooked and shredded chicken breast
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup chopped onion
- 2 cloves minced garlic
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions:
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine rice, chicken broth, cooked chicken, peas, carrots, onion, garlic, cumin, paprika, salt, and pepper.
- Transfer the mixture to a casserole dish and cover with foil.
- Bake for 35 minutes, then remove the foil and sprinkle with cheddar cheese.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need for This Dish
Read more: Instant Pot Arroz Con Pollo Recipe
What you will need to make arroz con pollo casserole
- Rice: Forms the base, absorbing flavors from broth and spices, creating a hearty, filling dish.
- Chicken broth: Adds depth and richness, infusing the rice with savory goodness.
- Cooked chicken breast: Provides protein and a tender, juicy texture, making the casserole satisfying.
- Frozen peas: Adds a pop of color and sweetness, balancing the savory elements.
- Diced carrots: Brings a slight crunch and natural sweetness, complementing the other vegetables.
- Chopped onion: Enhances the overall flavor with its aromatic, slightly sweet taste.
- Minced garlic: Infuses the dish with a robust, savory aroma and taste.
- Cumin: Adds a warm, earthy flavor, giving the casserole a distinctive taste.
- Paprika: Provides a mild, smoky flavor and a vibrant color.
- Shredded cheddar cheese: Melts on top, creating a gooey, delicious finish.
Essential Tools and Instruments
What tools/instruments will be needed to make Arroz con Pollo Casserole Recipe
- Mixing bowl: Essential for combining all ingredients evenly before transferring to the casserole dish.
- Casserole dish: Necessary for baking the mixture and ensuring even cooking.
- Aluminum foil: Used to cover the dish, helping retain moisture during baking.
- Oven: Required to bake the casserole at the correct temperature for the right amount of time.
- Cheese grater: Needed to shred the cheddar cheese for topping the casserole.
Arroz con Pollo Casserole Recipe
A comforting and flavorful chicken and rice casserole.
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Ingredients:
Main Ingredients
- 2 cups rice uncooked
- 4 cups chicken broth
- 1 lb chicken breast cooked and shredded
- 1 cup peas frozen
- 1 cup carrots diced
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cheddar cheese shredded
Instructions:
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine rice, chicken broth, cooked chicken, peas, carrots, onion, garlic, cumin, paprika, salt, and pepper.
- Transfer the mixture to a casserole dish and cover with foil.
- Bake for 35 minutes, then remove the foil and sprinkle with cheddar cheese.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add other veggies like bell peppers or corn.
Read more: Pollo Guisado Stew Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but stop before baking.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10 minutes to the baking time.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 15 minutes to the baking time.
Adding a squeeze of lime juice to the Arroz con Pollo Casserole before serving can enhance the flavors and give it a fresh, zesty kick.
Frequently Asked Questions
FAQ:
How long does it take to cook?
About 45 minutes total.
Can I use brown rice instead of white rice?
Yes, but adjust the cooking time as brown rice takes longer.
Can I add other vegetables?
Absolutely, feel free to add bell peppers, corn, or any veggies you like.
Can I make this dish ahead of time?
Yes, prepare it up to the baking step, then refrigerate. Bake when ready.
Is it possible to make this dish dairy-free?
Yes, simply omit the cheese or use a dairy-free alternative.
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