Low Sodium Chicken and Rice (Arroz con Pollo)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 179.2
- Total Fat: 3.5 g
- Cholesterol: 52.5 mg
- Sodium: 90.7 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.7 g
- Protein: 14.6 g
View full nutritional breakdown of Low Sodium Chicken and Rice (Arroz con Pollo) calories by ingredient
Introduction
A low-sodium twist to a Mexican favorite. A low-sodium twist to a Mexican favorite.Number of Servings: 8
Ingredients
-
1 tblsp Olive Oil
16 oz Sanderson Farms Boneless, Skinless Chicken Thighs
14.5 oz. Hunt's No Salt Added Diced Tomatoes (undrained)
2 cup RoTel No Salt Added Tomatoes and Green Chiles
1 Bell Pepper, Chopped
1 Medium Onion, Chopped
1 Jalapeno Peppers, diced
4 cloves Garlic, minced
2 cups Uncooked Brown Rice
4-6 cups water.
Seasoning Blend (to taste):
Chili powder
Cumin seed
Garlic powder
Paprika
Fresh cracked black pepper
Tips
Great with corn (I made a quick Mexicorn), Steamed Broccoli, and some home-made baked tortilla chips. (Recipe in my recipe box)
Directions
Season chicken thighs all over with seasoning blend.
Add oil and chicken to cold pan, and turn to med-high heat.
Brown chicken on all sides for 10-12 minutes.
Remove chicken to paper towel-lined plate to cool, reserving as much oil as possible in pan.
Reduce heat to med.
Add peppers and onion to pan and saute until onions are transluscent.
Add garlic and cook for 30-45 seconds, stirring constantly.
Add Tomatoes and Tomatoes and Green Chiles to pan.
Mix in seasoning blend to taste, and stir.
Shred chicken and add to pan.
Add 4 cups water to pan and bring to boil on med-high heat.
Add rice, and stir.
Reduce heat to med-low and cover.
Simmer for 25 minutes.
With clean spoon, test seasoning and liquid level. Add as needed.
Simmer for another 20 minutes.
Check rice. Simmer at 5 minute intervals until done.
Serve immediately.
Serving Size: Makes 8-10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user REXFELIS.
Add oil and chicken to cold pan, and turn to med-high heat.
Brown chicken on all sides for 10-12 minutes.
Remove chicken to paper towel-lined plate to cool, reserving as much oil as possible in pan.
Reduce heat to med.
Add peppers and onion to pan and saute until onions are transluscent.
Add garlic and cook for 30-45 seconds, stirring constantly.
Add Tomatoes and Tomatoes and Green Chiles to pan.
Mix in seasoning blend to taste, and stir.
Shred chicken and add to pan.
Add 4 cups water to pan and bring to boil on med-high heat.
Add rice, and stir.
Reduce heat to med-low and cover.
Simmer for 25 minutes.
With clean spoon, test seasoning and liquid level. Add as needed.
Simmer for another 20 minutes.
Check rice. Simmer at 5 minute intervals until done.
Serve immediately.
Serving Size: Makes 8-10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user REXFELIS.