Arroz con pollo is more than just chicken over rice...

You will need:
1/2 chicken (I tend to just put in a rotisserie chicken.)
4 cups chicken broth
2 TBSP green manzanillo olives
dash of salt and pepper
2 tsp lemon pepper
2 TBSP of peppers in vinegar (You can find it at any grocery. Check the latin aisle.)
2 tsp goya
1 giant tsp of minced garlic
1/4 cup green chilies
2 bay leaves
sprinkle of mint
1/4 cup of corn (I use yellow/white mix)
about 1/2 a handful of fresh cilantro
dash of oregano
1/2 can of Rotel (I either us original or mild.)
1/2 small lemon (for juice.)
dash of red pepper flakes
1/4-1/3 cup of caramelized onions and peppers.

~HINT~ If you want to spice it up, add a tsp of Tobasco green chili sauce!

Get to cookin':
Get your broth and water boiling and literally just add all of the ingredients and cook on medium until everything is soft. Serve over a bed of rice.

P.S.
I like mine very soupy, though Hubby prefers his non-soupy. Just add spoonfulls with as much broth as you prefer over the rice. ENJOY

Comfort Cocoa

Nothing says Fall like the comfort in a cup of hot cocoa...

You will need:
1/3 cup unsweetened cocoa. (I like Hersey's special dark cocoa)
1/2 cup of water
1/2 cup sugar
a dash of sea salt
3.5 cups of milk
1 tsp of vanilla extract (We use artificial vanilla due to Brie's vanilla allergy.)
mini marshmellows

In a pot, combine water, cocoa, salt, and sugar on medium/low until it boils.
Then immediately add in your milk.
cook on medium until warm, then add vanilla and serve topped with marshmellows!

My kids like it served with toast topped with butter and cinnamon/sugar!

Happy Autumn Y'all!