One-Pot Arroz Con Pollo {Chicken and Rice}

Name: One-Pot Arroz Con Pollo {Chicken and Rice}
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Yield: 6 Servings
Ingredients: 1 tablespoon extra virgin olive oil; 3 garlic cloves; 1 yellow onion; 2 red bell peppers; 1 cup frozen peas; 1 pound boneless skinless chicken breasts; 1 cup white rice; 2 cups chicken broth; ½ cup diced canned tomatoes; 1 teaspoon saffron; ½ teaspoon ground cumin; ¼ teaspoon ground turmeric; ½ teaspoon kosher salt; ¼ teaspoon ground pepper; ¼ - ½ teaspoon red pepper flakes

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
48 mins
Servings
6 Servings
Calories
1964 kcal
Course
Main Course
Cuisine
South American

One-Pot Arroz Con Pollo {Chicken and Rice}

Lauren Clark

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Looking for an easy, healthy dinner recipe? This Arroz con Pollo (chicken and rice) dish from Lexi’s Clean Kitchen’s new cookbook fits the bill perfectly. 196 calories and 2 Weight Watchers SmartPoints

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Ingredients

Servings

1 tablespoon extra virgin olive oil
3 garlic cloves minced
1 yellow onion chopped
2 red bell peppers seeded & chopped
1 cup frozen peas
1 pound boneless skinless chicken breasts, cubed
1 cup white rice
2 cups chicken broth
½ cup diced canned tomatoes
1 teaspoon saffron
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ teaspoon kosher salt or to taste
¼ teaspoon ground pepper or to taste
¼ - ½ teaspoon red pepper flakes as desired

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Instructions

Heat the olive oil in a large braising pan or Dutch oven set over medium heat. Sauté the garlic for 1 to 2 minutes, until fragrant.
Add the onion, peppers, and peas and saute for 5 minutes, until the onion and peppers begin to soften.
Add the chicken and sear on all sides for 2 minutes (it does not need to fully cook at this point).
Add the rice and stir until the chicken, vegetables and rice are thoroughly mixed, about 1 minute.
Add the chicken broth, tomatoes, saffron, cumin, turmeric, salt, ground pepper, and red pepper flakes, if using. Mix to combine.
Bring to a boil over medium heat, then reduce heat, cover and simmer for 30 minutes, until the rice is fluffy and no broth remains.
Serve hot with additional black pepper and red pepper flakes.

Notes

Nutrition Information

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Serving 1.33Cups Calories 196.4kcal (10%) Carbohydrates 17.5g (6%) Protein 19.7g (39%) Fat 5.2g (8%) Saturated Fat 1.3g (7%) Cholesterol 43.3mg (14%) Sodium 480.5mg (20%) Fiber 2.3g (9%) Sugar 4.1g (8%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 1964 kcal

% Daily Value*

Serving	1.33Cups
Calories	196.4kcal	10%
Carbohydrates	17.5g	6%
Protein	19.7g	39%
Fat	5.2g	8%
Saturated Fat	1.3g	7%
Cholesterol	43.3mg	14%
Sodium	480.5mg	20%
Fiber	2.3g	9%
Sugar	4.1g	8%