4 cups chicken stock (When using brown rice you may need more stock)
1 cans diced tomatoes in juice
Preparation Instructions
Combine 2 tablespoons of the oil with the paprika, oregano, cumin, cayenne and salt and pepper to make a rub. Rub all over the chicken and allow to rest while you chop everything.
Once you have sliced and diced everything heat a large dutch oven or stock pot over medium high heat with the remaining oil. Brown the chicken on both sides and then add the rest of the ingredients. Bring to a boil and then cover and reduce heat to medium.
Cook until rice is soft and cooked through. (If using brown rice, this takes about 30 minutes, if white rice then 15)
Remove the chicken and either shred or dice it and add it back to the pot.
Serve with tortillas and cheddar cheese melted over the top.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/arroz-con-pollo/