Salsa Arroz Con Pollo

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 4 -6 boneless skinless chicken breasts
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 2 minced garlic cloves
• 1/2 chopped medium size onion
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/4 cups uncooked long grain rice
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 cup frozen and thawed corn kernel
• 1 cup thicky and chunky salsa

Recipe

• 1 heat the oven to 350.
• 2 season the chicken with the salt and pepper.
• 3 heat the olive oil in a big skillet over medium heat.
• 4 add the chicken turning once cook for 2 to 3 minutes on each side (it will not be done through).
• 5 transfer the chicken breasts to a plate and cover to keep warm.
• 6 add the garlic, onion, cumin and oregano to the same skillet and stir to cook softening the onion.
• 7 add in the rice and stir till the rice is opaque. (2 minutes?).
• 8 stir in the broth, corn and salsa and bring to a boil.
• 9 transfer the rice mixture to a 3 quart casserole and cover and bake it for 30 minutes.
• 10 remove the cover and tuck in the chicken breasts along eith any accumulated juices.
• 11 cover again and bake for 15 more minutes until the liquid is absorbed.