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Skillet Arroz con Pollo

 Skillet Arroz con Pollo
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!”
4 ServingsPrep: 15 min. Cook: 25 min.


  • 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.

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Skillet Arroz con Pollo (continued)

Nutritional 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 lean meat, 1 vegetable, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.