I love Arroz Con Pollo but not the time it takes to make it. This recipe is a quick version and tastes just as yummy. I have not made this in years due to our son's rice allergy but he has recently outgrown it so this is going to be on our menu very, very soon as it was one of my standby recipes before.
ARROZ CON POLLO
(Chicken with rice)
2 tsp olive oil
1 cup long-grain rice
1 onion, chopped
2 garlic cloves, minced
2 cups low-sodium chicken broth
1 10 oz. can tomatoes with green chilies
1 tsp dried oregano
½ tsp ground cumin
2 cups cubed cooked skinless chicken breasts
1 cup thawed frozen green peas
1. In a large nonstick skillet, heat the oil. Add the rice, onion, and garlic; cook, stirring as needed, until the onion is softened and the rice is lightly browned, 5-6 minutes.
2. Add the broth, tomatoes, oregano, and cumin; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the rice is tender, about 20 minutes.
3. Add the chicken and peas; cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through, 3-4 minutes. Fluff the mixture with a fork before serving.
Calories: 348 Fiber: 4 gm Carbs: 48 gm
Fat: 6 gm Chol: 50 mg Calcium: 66 mg
Protein: 25 mg Sodium: 43 mg WW Points: 7