• Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America, closely related to paella.

• [1][6] Course: Lunch, dinner; Region or state: Iberian Peninsula, Latin America; Serving temperature: Hot; Main ingredients: Rice, chicken, vegetables; Variations: Locrio
  de pollo, arroz con gandules, arroz con maiz

• Many Puerto Ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute.

 

Works Cited

[‘1. Elisabeth Lambert Ortiz (9 September 1998). Cocina latinoamericana. EDAF. p. 251. ISBN 978-84-414-0421-2. Retrieved 9 August 2011.
2. ^ Alice L. McLean (30 August 2006). Cooking in America, 1840–1945. Greenwood Publishing Group. p. 139. ISBN
978-0-313-33574-7. Retrieved 8 August 2011.
3. ^ Robert M. Weir; Karen Hess (March 1998). The Carolina Rice Kitchen: The African Connection. Univ of South Carolina Press. p. 39. ISBN 978-1-57003-208-0. Retrieved 8 August 2011.
4. ^ Kellie Jones;
Amiri Baraka; Lisa Jones; Hettie Jones; Guthrie P. Ramsey (6 May 2011). EyeMinded: Living and Writing Contemporary Art. Duke University Press. p. 285. ISBN 978-0-8223-4873-3. Retrieved 8 August 2011.
5. ^ D. H. Figueredo (16 July 2002). The complete
idiot’s guide to Latino history and culture. Penguin. p. 250. ISBN 978-0-02-864360-1. Retrieved 8 August 2011.
6. ^ “Arroz con Pollo”/ Foodandwine.com. Accessed August 2011.
Photo credit: https://www.flickr.com/photos/cowgirlzenphoto/6241886381/’]