Mexican Chicken & Rice Soup

Ingredients:

• 1 Citrus Pear Arroz Con Pollo Meal
• 4 cups chicken broth or water
• 2.5 cups cooked brown rice
• Optional toppings: Cilanto, sour cream or plain Greek yogurt, shredded cheese

On the stove:

Place the thawed Arroz con pollo meal 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. 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

Slow Cooker method:

Place frozen arroz con pollo in a crock pot. Add 4 cups of water. Cook on low for approximately 3-4 hours. Remove chicken and shred. Return to the pot with cooked rice. Serve and enjoy

Pressure Cooker method:

Place frozen arroz con pollo in an electric pressure cooker. Add 4 cups of water. Cook on high pressure for approximately 25 minutes. Remove chicken and shred. Return to the pot with cooked rice. Serve and enjoy