A Easy Favorite! Arroz con pollo :
Skinless Chicken thighs
2 cups long grain rice
4 cups water
Half jalapeño chopped
1/2 can of 8oz tomato sauce
1 tsp Chicken bouillon
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Sauté chicken in pan with 2tbs cooking oil. Season with salt, pepper, garlic and onion powder. Once fully cooked, take out and slice into pieces. While slicing chicken, start sautéing rice in same pan with sliced onions until rice browns. Add diced tomato and chopped jalapeño. Stir. Mix in tomato sauce, water and chicken bouillon. Season with salt and garlic powder to your liking. Once boiling turn heat down to simmer and cover with lid for 20 mins. Do not open until 20 mins are up. Remove from fire and let sit for 5-10 mins so remaining water can absorb and rice can fluff!