Valeria's arroz con pollo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
White Rice, medium grain, 2.5 cup Carrots sherede, 1 large Onions, raw, 1/2 medium Peppers, sweet, red, raw, sliced, 1/6 of a pepperGreen Peppers (bell peppers), 1/6 of a pepperGarlic, 1 clove Peas, canned, .25 cup Knorr Chicken Bouillon, 2 tsp Chicken Breast, no skin, 3 breast, bone and skin removed Azafran 1tspBlack pepper 1/4 tsp
In a large casserole, spray pam and put chicken breast to brown on both sides.
In the mean time, chop all vegetables in small pieces, and shred the carrot. Once chicken is golden on both sides add 5 cups of water. Add, black pepper, knorr chicken bouillion, azafran and salt if needed.
Boil for 5-8 min.
Add rice and continue to boil for another 5-8 min at high. Reduce heat to minimun add the peas and cover cook until rice is done.
Serving Size: 6 1.5-cups servings
Number of Servings: 6
Recipe submitted by SparkPeople user VBMILE.
In the mean time, chop all vegetables in small pieces, and shred the carrot. Once chicken is golden on both sides add 5 cups of water. Add, black pepper, knorr chicken bouillion, azafran and salt if needed.
Boil for 5-8 min.
Add rice and continue to boil for another 5-8 min at high. Reduce heat to minimun add the peas and cover cook until rice is done.
Serving Size: 6 1.5-cups servings
Number of Servings: 6
Recipe submitted by SparkPeople user VBMILE.
Nutritional Info Amount Per Serving
- Calories: 248.4
- Total Fat: 1.8 g
- Cholesterol: 68.4 mg
- Sodium: 290.0 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 1.2 g
- Protein: 29.7 g
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