A one-dish dinner showcases moist, tender chicken on top of zesty, colorful rice.
Arroz con Pollo
- Prep Time 20 min
- Total 50 min
- Servings 4
- Ingredients 10
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 thick & chunky salsa
- 1 red bell pepper, coarsely chopped
- 1/2 cup frozen sweet peas
Instructions
-
Step1In 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.
-
Step2Add 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.
-
Step3Stir 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).
Nutrition
420
Calories
9g
Total Fat
35g
Protein
49g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 24%
- Sodium
- 1390mg
- 58%
- Potassium
- 540mg
- 16%
- 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
3Recipe Tips
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