- 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
- 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, 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.
Originally published as Skillet Arroz con Pollo in Light & Tasty February/March 2007, p30
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Oct. 23, 2013
I liked this dish!
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