Skillet Arroz con Pollo Recipe

Nutrition Facts

  • One serving:
  • 1-1/2 cups
  • Calories:
  • 373
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 54 mg
  • Sodium:
  • 582 mg
  • Carbohydrate:
  • 49 g
  • Fiber:
  • 4 g
  • Protein:
  • 28 g
  • Diabetic Exchange:
  • 3 starch, 3 very lean meat, 1 vegetable, 1/2 fat.


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Skillet Arroz con Pollo

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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!”

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Stovetop - One-Dish

TIME: 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 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.


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