Arroz Con Pollo
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 205.0
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 2.0 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 0.6 g
- Protein: 4.3 g
View full nutritional breakdown of Arroz Con Pollo calories by ingredient
Introduction
Chicken and rice Chicken and riceNumber of Servings: 1
Ingredients
-
Enough Chicken for 4
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 small onion, diced
3 cloves garlic, sliced
1 cup white rice, uncooked
2 cups water or broth
1 seasoning mix Cumin, garlic, salt, paprika, turmeric
About 10 ounces frozen Vegatables, thawed
Directions
1. Season chicken pieces with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Toss in flour to coat.
2. Heat 1 tablespoon of the oil in a large covered saute pan over medium-high heat. Brown chicken pieces, about 3 minutes. Ad 1 Cup of water, cover and cook on med/low for 25 minutes. Remove from pot. Retain juices for later use.
3. Reduce heat to simmer add rice and spices...toast for about a minute. Loosen font. Add remaining tablespoon oil and the onion to pan. Add garlic; cook 1 minute. Add 2 cups water, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Increase heat to high and bring to a boil. Stir.
4. Return chicken to pan along with any accumulated juices. Cover and reduce heat to low. Cook 20 to 25 minutes or until rice is tender. Let stand 5 minutes, covered, before serving. Add thawed and warmed vegetables cover stir let stand 5 minutes.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user FRANKJAK.
2. Heat 1 tablespoon of the oil in a large covered saute pan over medium-high heat. Brown chicken pieces, about 3 minutes. Ad 1 Cup of water, cover and cook on med/low for 25 minutes. Remove from pot. Retain juices for later use.
3. Reduce heat to simmer add rice and spices...toast for about a minute. Loosen font. Add remaining tablespoon oil and the onion to pan. Add garlic; cook 1 minute. Add 2 cups water, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Increase heat to high and bring to a boil. Stir.
4. Return chicken to pan along with any accumulated juices. Cover and reduce heat to low. Cook 20 to 25 minutes or until rice is tender. Let stand 5 minutes, covered, before serving. Add thawed and warmed vegetables cover stir let stand 5 minutes.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user FRANKJAK.
