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Arroz con pollo, or chicken cooked with rice, is a common dish in Spain, Latin America and the Caribbean. We use quick-cooking brown rice here to help you get this on the table in just 40 minutes. Serve with a mixed green salad tossed with cilantro-lime vinaigrette.

Source: EatingWell Magazine, January/February 2011

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Recipe Summary test

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8 minutes. Transfer to a plate. Repeat with the remaining chicken; transfer to the plate.

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  • Add onion, garlic and tomato sauce to the pot and cook, stirring, for 1 minute. Add broth and the remaining 1/4 teaspoon salt; bring to a boil. Stir in rice, return the chicken to the pot, cover and simmer until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, 8 minutes. Stir in vegetables, cover and cook until heated through, about 2 minutes. Serve the chicken over the rice.

Nutrition Facts

2 pieces & 3/4 cup rice
374 calories; protein 30.7g; carbohydrates 26.3g; dietary fiber 3.3g; sugars 2.8g; fat 15.9g; saturated fat 2.7g; cholesterol 87.1mg; vitamin a iu 3516.6IU; vitamin c 9.1mg; folate 32.6mcg; calcium 33.3mg; iron 2.4mg; magnesium 65.9mg; potassium 483.3mg; sodium 719.5mg; thiamin 0.2mg.

1 starch, 1 vegetable, 3 1/2 lean meat, 1 fat

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