Meals Matter

Arroz con Pollo

Contributed By: jferre
Shannon Hernandez; Gillette, Wyoming

Ingredients

2 tsp Olive oil

1 cup Long-grain rice

1 Onion, chopped

2 Garlic cloves, minced

2 cups Low-sodium chicken broth

1 10-ounce Can tomatoes with green chiles

1 tsp Dried oregano

1/2 tsp Ground cumin

2 cups Cubed cooked skinless chicken breasts

1 cup Thawed frozen green peas

Preparation

1. 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.


2. 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.


3. 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.

Cook's Notes

7 Weight Watcher POINTS per serving

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Meal Type: Entree

Nutrient Information

Calories: 348
Total Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 48 g
Protein: 25 g
Calcium: 66 mg
Sodium: 423 mg
Fiber: 4 g