A one-dish dinner showcases moist, tender chicken on top of zesty, colorful rice.
tablespoon olive or vegetable oil
boneless skinless chicken breasts
large onion, coarsely chopped
cup uncooked converted or regular long-grain white rice
teaspoon ground cumin
teaspoon saffron threads, crushed
cups chicken broth
cup Old El Paso™ Thick 'n Chunky salsa
red bell pepper, coarsely chopped
cup Green Giant™ Steamers™ frozen sweet peas
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.
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.
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).
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.