Arroz Con Pollo | Cook For Your Life

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Arroz Con Pollo

Name: Arroz Con Pollo
Prep time: 15
Cook time: 35

(5 votes, average: 4.60 out of 5)

15 min prep

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 Chef Tips)

2 cups diced tomatoes

1 ½ cups brown rice

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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

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

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society