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Chicken & Rice Skillet

 Chicken & Rice Skillet
My Cuban mother-in-law makes the best Arroz Con Pollo, but it is very time consuming. This is my quick, weeknight version of the dish she makes. —Jacqueline Correa, Landing, New Jersey
4 ServingsPrep: 10 min. Cook: 25 min.


  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 1 cup uncooked long grain rice
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14 ounces) diced tomatoes and green chilies, undrained
  • 3 tablespoons water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cups cubed cooked chicken breast
  • 1 cup frozen peas


  • In a large nonstick skillet coated with cooking spray, saute onion in
  • oil until tender.
  • Add rice and garlic; cook and stir for 3-4 minutes or until rice is
  • lightly browned. Add the broth, tomatoes, water, cumin and oregano.
  • Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or
  • until rice is tender. Add chicken and peas; heat through. Yield: 4
  • servings.
Nutritional Facts: 1-1/2 cups equals 364 calories, 5 g fat (1 g saturated fat), 54 mg cholesterol, 783 mg sodium, 50 g carbohydrate, 4 g fiber, 28 g protein.

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Chicken & Rice Skillet (continued)

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