Since the first Project Spectrum theme is "Fire," I decided to experiment with some spicy comfort food -- arroz con pollo. I'd never made it, though I've eaten it and read a few recipes here and there, but I had some delicious and spicy homemade salsa in the fridge, arborio rice in the pantry, and four plump organic chicken thighs from Whole Foods.
Overall, this is a pretty healthy recipe. Rather than hogging the spotlight, the meat plays a supporting role. Chunks of avocado and tomato add a fresh component, and if you like cilantro -- as I do -- you'll add a sprinkle of that as well. Good corn tortillas are a great platform for scoops of the rice and shredded chicken, and mitigate the spiciness.
The real key to the dish is good salsa. If you have some store-bought salsa which is really good, go ahead and use it -- but making your own is quite easy, and you'll get a much more rich, complex flavor, especially if you roast all of the ingredients, as we did in this recipe.
You can find the recipe for arroz con pollo here.