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Arroz con Pollo (Chicken Rice)

Written By e-recipeBox on Wednesday, September 14, 2011 | 9:52:00 PM


4 Servings
  • 2 teaspoons olive oil
  • 1 cup long-grain rice
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups low-sodium chicken broth
  • one 10-ounce can tomatoes with green chiles
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 cups cubed cooked skinless chicken breasts
  • 1 cup thawed frozen green peas and carrots (vegetables of choice)
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.
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.
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.

Per serving: 348 calories, 6g total fat, 1g saturated fat, 50mg cholesterol, 423mg sodium, 48g total carbohydrate, 4g dietary fiber, 25g protein, 66mg calcium.
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