Arroz con Pollo

Chicken and rice...a perfect match.  Comfort food.  My version is very Mexican-inspired.  I make it more mild since having kids so they will eat it too, but my husband and I are always sure to have some pickled jalapeños, or rajas as I called them while living in Mexico one summer.  I always have the ingredients on hand, and the whole family digs it, I hope you find it yummy too!

1 teaspoon canola oil
1 small onion, diced fine
1 pound boneless skinless chicken (breasts or thighs), chopped into bite size pieces
4 cloves of garlic, minced
1 1/4 cup white rice - I used short grain Calrose rice
2 teaspoons cumin
1 teaspoon oregano
1 tablespoon Fiesta Chili Powder (this is a salt-free seasoning found in most bulk spice sections)
1/2 teaspoon salt (to taste)
14 oz can tomato sauce, tomato puree, or petite tomatoes (I puree a can of diced tomatoes with my immersion blender as my kids do not like big chunks of tomatoes)
1 1/2 cups chicken broth

Optional (although not in my opinion!) garnishes:
grated cheese or Daiya
diced avocado
chopped tomatoes
pickled jalapeños
chopped cilantro
lime wedges
tortillas ( I  use brown rice tortillas, but use whatever your family enjoys!)

Heat oil in a large pan (with a tight fitting lid).  Saute onion for a couple of minutes or so, and add in the rice.  You want the rice to start to toast a bit, this adds more flavor.  Add in the chicken, garlic,  and spices, saute a few minutes more.  Stir in tomato sauce and chicken broth.  Give a good stir to mix well, and bring to a boil.  Cover, reduce heat, and simmer until the liquid is absorbed, about 15-20 minutes.  Serve with the garnishes!

This recipe was shared on Lunchbox Love over at Allergy Free Vintage Cookery