Arroz con Pollo

Adapted from: Skinny Taste

One of our go-to places to eat out with our friends is a local Mexican restaurant we refer to as "Mi Cabaña By the Hospital." Whether it's when meeting each other for the first time or for margaritas on a week night after a big test, Lauren and I always resort back to our favorite dish on the menu, arroz con pollo.

Ingredients:

• 2 large skinless, boneless chicken breasts
• 2 tbsp extra virgin olive oil
• 1 yellow onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cube chicken bouillon
• 1 packet sazon (if you're clueless like us, it'll look like this at the store and will probably be found in the ethnic aisle)
• 4 oz. (1/2 small can) tomato sauce
• 2 tbsp cilantro, chopped
• 1 cup light beer
• 3 cups water
• 2 cups rice
• 1 bag frozen mixed veggies
• 2 tbsp pimientos
• Salt, to taste

Directions:

Heat 1 tbsp oil in a large skillet over medium heat. Season chicken with salt and saute until browned, about 5 minutes on each side. Transfer chicken to large saucepan and set aside.

Heat remaining tbsp oil in skillet, then add onion, pepper, garlic, and cilantro. Saute on medium heat and stir for 5 minutes. Transfer contents of skillet to saucepan with chicken. Pour in water, beer, tomato sauce, chicken bouillon, salt, chicken, and sazon. Cook for 10 minutes on medium heat.

Add frozen mixed vegetables, pimientos with a little of the juice from the jar, and rice to saucepan. Stir and bring to a boil.

Reduce heat to medium low and simmer, stirring occasionally. Once most of the water has evaporated, cover and reduce heat to low.

Yield: 6-7 servings