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Arroz con Pollo (Rice with Chicken)

 8 Ratings
6 Comments
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 4
  • Save
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Turn to packaged saffron rice blend for intriguing flavor for this classic Mexican chicken dish, made even easier with frozen mixed vegetables.

Ingredients

1
tablespoon olive or vegetable oil
8
chicken drumsticks (about 2 lb)
1
bag (8 oz) saffron yellow rice
3
cups Progresso™ chicken broth (from 32-oz carton)
1
bag (12 oz) frozen mixed vegetables

Directions

  • 1 In 12-inch nonstick skillet, heat oil over medium heat. Cook drumsticks in oil 10 to 15 minutes, turning occasionally, until chicken is well browned on all sides.
  • 2 Stir in rice, broth and frozen vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

Expert Tips

To reduce the cost in this recipe, you can use 3 cups of water instead of the chicken broth, although the chicken broth does give more flavor.

If chicken thighs are on sale, they would make a great substitute for the drumsticks.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
740mg
31%
Total Carbohydrate
61g
20%
Dietary Fiber
4g
17%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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