WHAT YOU'LL NEED:

• 1 medium Citrus Pear Arroz con Pollo meal
• 4 cups low sodium chicken broth or water
• 2 1/2 cups brown rice, prepared
• Cilantro, chopped (optional)
• Sour cream or plain greek yogurt (optional)
• Your choice of cheese, shredded (optional)

HOW TO MAKE IT:

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On the stove:

Thaw Arroz con Pollo meal and place in a large soup pot.

Add 4 cups of low sodium chicken broth. Bring to a boil and turn down to low simmer. Cook for 20–30 minutes until chicken is cooked through (has reached an internal temperature of 165°F).

Remove chicken and shred or dice.

Return chicken to pot and add cooked rice.

Mix well and serve.

Serve with sour cream, shredded cheese and a sprinkle of cilantro.

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In a slow cooker:

Place frozen Arroz con Pollo meal in a slow cooker.

Add 4 cups of water.

Cook on low for approximately 3–4 hours.

Remove chicken and shred.

Return to the pot and add cooked rice. Stir until combined.

Serve and enjoy.

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In a pressure cooker:

Place frozen Arroz con Pollo in a pressure cooker.

Add 4 cups of water.

Cook on high pressure for approximately 25 minutes.

Remove chicken and shred.

Return to the pot and add cooked rice. Stir until combined.

Serve and enjoy.