This was a quick cuban-style chicken and rice (arroz con pollo) made with ingredients on hand. Turmeric powder was substituted for annato powder (Bijol), and the rice was Japanese pearl instead of arborio. Obviously, we didn’t have pimientos (cherry peppers) or peas, but made up for it with a little veggie melange. And, we didn’t forget the beer.
The pearl rice helped the whole dish cook much faster than it would have with the arborio rice.
It turned out delicious.
