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Arroz con Pollo

 11 Ratings
9 Comments
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 4
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A one-dish dinner showcases moist, tender chicken on top of zesty, colorful rice.

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 frozen sweet peas

Directions

  • 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
13%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
1390mg
58%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
13%
Sugars
5g
Protein
35g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
25%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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