Arroz con Pollo

A one-dish dinner showcases moist, tender chicken on top of zesty, colorful rice.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 4

Ingredients

1
tablespoon olive or vegetable oil
4
boneless skinless chicken breasts
1
large onion, coarsely chopped
1
cup uncooked converted or regular long-grain white rice
1
teaspoon ground cumin
1/8
teaspoon saffron threads, crushed
2
cups chicken broth
1/2
cup Old El Paso™ Thick 'n Chunky salsa
1
red bell pepper, coarsely chopped
1/2
cup Green Giant™ Steamers™ frozen sweet peas

  • 1 In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, turning once. Remove chicken from skillet; cover to keep warm.
  • 2 Add onion to skillet; cook and stir 3 to 4 minutes or until tender. Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa. Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.
  • 3 Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork-tender and juice is clear when center of thickest part is cut (170°F).

Expert Tips

The rice in this casserole is flavored and colored with saffron. Considered to be the world's most expensive spice, saffron "threads" are dried stigmas of a crocus that grows in Europe and Asia.

Arroz con pollo is Spanish for "rice with chicken."

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
1390mg
1390%;
Total Carbohydrate
49g
49%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
35%;
Calcium
6%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.