Don’t you love a short week? Us too, and we’re not about to complicate things with a long, drawn-out idea for dinner. Arroz con Pollo is a back-pocket fave – almost shamefully simple, but dinner party delicious and a big hit with everyone at the table. The salsa provides your sofrito without you having to chop a single thing, and the rice absorbs all those summery flavors as the grains plump up in a rich golden stock while you are off doing something else entirely. Serve with bowls of garnishes set out for people to dress it up exactly the way they like it.

Ingredients

• 1 pound chicken tenders
• Olive oil 
• 2 cups uncooked rice
• 2 cups mild red salsa or green salsa
• 3 cups chicken broth or water
• Salt and pepper to taste
• Garnishes: cilantro, sour cream, avocado, diced onion, chopped tomato, cheese, lime wedges

Instructions

1. Season chicken to taste with salt and pepper.
2. In a large lidded pot, brown chicken tenders in olive oil, then remove to a plate.
3. Add a little more olive oil and stir fry rice for a minute or two. Add salsa and continue cooking until it’s bubbling. 
4. Pour in stock, bring to a boil, then turn the heat to low and cover the pot.
5. Cook for 20 minutes until rice is tender.
6. Fluff with a fork, add chicken tenders, and cover the pot. Let sit for 5 minutes to warm the chicken. Remove the lid and serve with garnishes, beans, and a green salad.

Recipe by Elizabeth Winslow, Photography by Casey Woods