Arroz Con Pollo

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 268.3
  • Total Fat: 6.2 g
  • Cholesterol: 49.3 mg
  • Sodium: 335.3 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 25.0 g

View full nutritional breakdown of Arroz Con Pollo calories by ingredient


Introduction

I use my rice cooker to do this. It takes awhile because of the whole grain rice, so be prepared for the fact that it will bubble for about 1-2 hours. I use my rice cooker to do this. It takes awhile because of the whole grain rice, so be prepared for the fact that it will bubble for about 1-2 hours.
Number of Servings: 8

Ingredients

    3 Chicken Breast, no skin, 24 ounces, diced
    2 tbspOlive Oil
    1 large red bell pepper, diced
    1.5 cup*SunWest Organic Harvest Medley (brown rice, wild rice, sweet brown rice, red rice)
    3 tbsp*onion, dried minced
    2 tsp *Garlic, Granulated
    2 tsp Parsley, dried
    1 tbsp Paprika
    3 tsp*Better Than Bouillon Chicken
    3 cups of water (add bouillon to it to dissolve it)
    1 can, 15 oz Tomato Sauce
    1 pepper*Chipotle Peppers in Adobo Sauce
    *salt to taste

Directions

turn rice cooker on (I use steam setting for this part) and put in the oil and diced chicken. When the chicken is opaque, throw in the diced peppers and spices and rice. Stir it around a little and let it sizzle for a few minutes. When it starts smelling really great, add the bouillon and the tomatoes. Switch the setting to brown rice, close the lid, and find something to do until it beeps. Check it. If the rice is still too hard, add a little water if necessary, and restart the rice cooker again. Set an oven timer for 10 minute intervals until it is definitely ready.

Serving Size: 1 cup, makes about 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user FRUITBOT.