Arroz con Pollo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Roasting Chicken, light meat, 2.5 unit (yield from 1 lb ready-to-cook *Brown Rice, long grain, 1.5 cupOnions, raw, 1 cup, chopped Garlic, 2 clove 1/4 teaspoon saffron3 cups of water1 tsp salt1/4 tsp pepperCanned Tomatoes, 1 can Chicken bouillon, 1 cube Peas, frozen, 1 cup Pimiento, stemmed and peeled, 1 tsp
Sprinkle chicken lightly with salt. In 12-inch skillet, brown chicken for about 15 minutes (use some cooking spray if needed). Remove chicken from pan. In the drippings that remain in pan, cook rice, onion, and garlic until rice is golden. Add water, undrained tomatoes, bouillon granules, salt, pepper, and saffron. Bring to a boil and stir well. Arrange chicken atop rice mixture. Cover and simmer for 30-35 minutes or until chicken is tender. Add peas; cover and cook 5 minutes more. Garnish with pimiento strips. Makes 3-4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HEADKAYCE.
Number of Servings: 4
Recipe submitted by SparkPeople user HEADKAYCE.
Nutritional Info Amount Per Serving
- Calories: 294.3
- Total Fat: 3.6 g
- Cholesterol: 36.7 mg
- Sodium: 314.8 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 5.3 g
- Protein: 19.6 g
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