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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 374.0
  • Total Fat: 11.6 g
  • Cholesterol: 74.8 mg
  • Sodium: 864.5 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 34.1 g

View full nutritional breakdown of Chicken and Rice (Arroz con Pollo) calories by ingredient
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Chicken and Rice (Arroz con Pollo)

Submitted by: MILLIEBEAN

Introduction

Colombian-Style arroz con pollo was one of my favorite recipes growing up. My mom would make to use up leftover chicken. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my version of arroz con pollo. Colombian-Style arroz con pollo was one of my favorite recipes growing up. My mom would make to use up leftover chicken. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my version of arroz con pollo.
Number of Servings: 4

Ingredients

    2 tablespoons olive oil
    1 small onion, chopped
    1 garlic clove, minced
    1/2 cup chopped red bell pepper
    1/2 cup chopped green pepper
    1 cup long- grain white rice
    1 28 oz can diced tomatoes
    1 cup chicken stock
    2 cups shredded chicken
    4 tsps cumin
    1 1/2 tsps turmeric
    1 tsp Salt
    1/4 tsp Pepper
    cup chopped fresh cilantro
    1 cup frozen peas

Directions

1. In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.

2. Add the rice, cumin, turmeric, salt and pepper. Stir until the rice is well coated about 3 minutes. Add the chicken stock and canned tomatoes and bring to a boil. Add the frozen peas and add the shredded chicken. Then reduce the heat to low. Cover and simmer for about 20 minutes.

3. Add cilantro, mix well with a fork and serve. Serve and Enjoy!

Serving Size: makes 4 hearty servings

Number of Servings: 4

Recipe submitted by SparkPeople user MILLIEBEAN.






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