Arroz Con Pollo

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Arroz con pollo is a classic Latin way to spice up chicken and rice. Browning the chicken first brings out the flavor of the chicken. Using brown rice in this recipe is not only...

Ingredients

    1 teaspoon salt

    1 teaspoon garlic powder

    ½ teaspoon black pepper

    cayenne pepper to taste

    2 cups diced boneless skinless chicken thigh

    3 tablespoons olive oil

    2 cups chopped red bell pepper

    2 cups diced onions

    1 ½ cups vegetable stock (If using cooked rice, see Ann’s Tips)

    2 cups diced tomatoes

    1 ½ cups brown rice

Nutrition Facts

Calories

304 cals

Fat

11 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

36 g

Sugar

7 g

Fiber

5 g

Protein

17 g

Sodium

553 mg

Directions

  1. In a large bowl, combine salt, garlic powder, black pepper and cayenne pepper. Add diced chicken and mix to coat.
  2. In a large sauté pan, over medium heat, add olive oil to pan and brown chicken on both sides. Transfer chicken to plate.
  3. In the same pan, on medium- low heat, add olive oil and then add chopped onions and red pepper. Sauté for 5-7minutes until vegetables are tender.
  4. Add rice and stir to incorporate.
  5. Add vegetable stock and chopped tomatoes. Bring to a boil. Add salt and pepper to taste
  6. Add the chicken to the rice. Reduce heat and simmer, covered, until rice is tender and chicken is thoroughly cooked, about 15-18 minutes.

Chef Tips

If you have 3 cups of cooked brown rice in your fridge or freezer use it for this dish with these changes. It will be a little heavier in texture but really, really tasty!

  • Omit step 4 – add the chicken and rice together in step 6 otherwise cook as per recipe.
  • As the rice is already cooked you won’t need as much liquid, so cut down the amount of stock to 3/4 cup, adding half in step 5 and the rest as needed in step 6.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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