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Skillet Arroz con Pollo Recipe

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From Dalton, Pennsylvania, Cheryl Battaglia notes, “This chicken-and-rice dish is great for both family and special occasion dinners. It’s a tasty main dish made all in one skillet…and it smells so good while it cooks!”

This recipe is:

Healthy

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4 Servings
Prep: 15 min. Cook: 25 min.

Ingredients

1 medium onion, chopped
1 medium sweet red pepper, cut into 1/2-inch pieces
1 garlic clove, minced
2 teaspoons Crisco® Pure Olive Oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup sherry or water
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups cubed cooked chicken breast
1 cup frozen peas, thawed
1/4 cup sliced ripe olives, drained
2 tablespoons minced fresh cilantro

Directions

In a large nonstick skillet coated with cooking spray, saute the onion, red pepper and garlic in oil for 1 minute. Add rice; cook and stir for 4-5 minutes or until lightly browned.
Stir in the broth, sherry or water, lemon peel, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in the chicken, peas and olives. Cover and simmer 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro. Yield: 4 servings.

Nutrition Facts: 1-1/2 cups equals 373 calories, 6 g fat (1 g saturated fat), 54 mg cholesterol, 582 mg sodium, 49 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 starch, 3 very lean meat, 1 vegetable, 1/2 fat.

Skillet Arroz con Pollo published in Light & Tasty February/March 2007, p30

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