Main Dish

Arroz Campesino Cuban-Style


From Linda Cicero’s Cook’s Corner Column

Main Dish

Arroz Campesino Cuban-Style

1 whole chicken

2 tablespoons olive oil

2 tablespoons butter

2 medium onions, sliced 1/4-inch thick

6 garlic cloves, smashed

1 green or red bell pepper, sliced

2 teaspoons ground cumin

Salt to taste

1 envelope sazon seasoning with saffron (such as Goya brand)

4 bay leaves

1 (14.5-ounce) can tomato sauce

4 cups chicken broth or water

2 cups raw converted rice

2 small Spanish chorizo sausages, sliced, or 8 strips bacon

2 (15-ounce) cans corn or 2 ears fresh corn, sliced 1 inch thick

1 cup frozen peas, defrosted

1 4-ounce jar pimientos, sliced in strips

Cut chicken into serving pieces (cut breast halves in half). In a large Dutch oven, heat the olive oil and butter over medium high. Brown the chicken on all sides. Remove from pot and set aside.

Sauté the onion, garlic and peppers in the same pot over medium-high heat, stirring often and scraping up any browned bits, about 5 minutes. Stir in cumin, salt, sazon, bay leaves, tomato sauce and broth. Bring to a boil, stir in rice, adjust heat and simmer, covered, 10 minutes.

Heat oven to 350 degrees. Arrange chicken on top of rice in Dutch oven. Add chorizo and corn. Cover pot tightly and bake 30 minutes, or until most of the liquid is absorbed and rice is tender.

Remove lid to allow chorizo to crisp and bake 15 minutes longer, adding water if needed. Just before serving, scatter peas and pimientos on top. Makes 8 servings.

Per serving: 600 calories (42 percent from fat), 27.8 g fat (8.4 g saturated, 10.8 g monounsaturated), 115 mg cholesterol, 8.2 g protein, 61 g carbohydrates, 0 fiber, 170 mg sodium.

Read more Recipes stories from the Miami Herald

 <span class="cutline_leadin">Cold corn:</span> Vichyssoise is just one option of a refreshing soup during a hot summer.


    Dive in to a big bowl of cold soup this summer

    The sun is blazing. The sweat is dripping. The air feels as if it is sticking to your skin.

 <span class="cutline_leadin">Fresh and crisp: </span>Oven-baked Parmesan adds a salty crunch to this salad recipe from “Chef Michael Smith’s Kitchen.”

    Today’s Special

    Parmigiano-Reggiano earns its reign as king of cheeses

    I love Italian cheeses, everything from Gorgonzola, mozzarella and burrata to pecorino and Parmigiano-Reggiano, the King of Cheeses.

Try it: The flavors of olive tapenade pop in a surprising way when you make it at home.


    Got olives? Try tapenade at home

    Olive tapenade, an earthy, salty paste of olives, capers, anchovies, garlic and other flavorings, is easy to find jarred in specialty shops. But when you whip up a batch yourself at home, the flavors pop in a surprising way that makes you never want to buy it in a jar again.

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category