arroz con pollo
(1 rating)
This is straight out of a WW cookbook titled Simply Light Cooking. Since it was copywrighted in 92 I don't have the points system, just the old system of daily requirements. Changes I added were oregano, garlic and green pepper.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For arroz con pollo
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2 tspolive oil
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4 - 3 ozchicken breasts. that is four 3 ounce pieces of chicken
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4 ozuncooked long grain white rice
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1/2 cchopped onion
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1 1/2 ccanned crushed tomatoes ( i use 1/2 cup less)
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1 cchopped jar roasted red pepper
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1/2 cchopped green bell pepper
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1 Tbspchopped garlic from jar
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1 cchicken broth
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1/4 cchopped fresh parsley
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1 tspor more chopped fresh rosemary
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1 tsporegano
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1/4 tspsalt
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1 cfrozen peas
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coarsely ground black pepper to taste
How To Make arroz con pollo
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1Heat oil in a skillet and add chicken. Cook turning only once browning on both sides. This might take 7 to 10 minutes.
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2Put chicken on a plate and set aside. In the same skillet combine rice,onion, green bell peppers,and garlic. Cook until onion becomes translucent. This might take 2 to 5 minutes.
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3Stir in tomatoes, roasted red pepper, broth, all spices and a little of the ground black pepper.
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4Return chicken the pan and simmer for 25 minutes. Stir in the peas and cook until rice is tender, maybe 5 minutes.
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5Serving suggestion is put the mixture on a platter, sprinkle with freshly ground black pepper to taste and garnish with rosemary sprigs and lemon wedges.
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6Each serving provides: 1/2 fat 2 proteins 1 1/2 vegetable 1 1/2 bread 10 optional calories Per serving: 291 calories 26 grams protein 4 grams fat 36 grams carbohydrate 63 mg calcium 405 mg sodium 49 mg cholesterol 3 grams fiber
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