arroz con pollo

★★★★★ 1 Review
janenov46 avatar
By Jane Whittaker
from Massena (now in FL), NY

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.

★★★★★ 1 Review
serves 4
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For arroz con pollo

  • 2 tsp
    olive oil
  • 4 - 3 oz
    chicken breasts. that is four 3 ounce pieces of chicken
  • 4 oz
    uncooked long grain white rice
  • 1/2 c
    chopped onion
  • 1 1/2 c
    canned crushed tomatoes ( i use 1/2 cup less)
  • 1 c
    chopped jar roasted red pepper
  • 1/2 c
    chopped green bell pepper
  • 1 Tbsp
    chopped garlic from jar
  • 1 c
    chicken broth
  • 1/4 c
    chopped fresh parsley
  • 1 tsp
    or more chopped fresh rosemary
  • 1 tsp
    oregano
  • 1/4 tsp
    salt
  • 1 c
    frozen peas
  • coarsely ground black pepper to taste
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How To Make arroz con pollo

  • 1
    Heat oil in a skillet and add chicken. Cook turning only once browning on both sides. This might take 7 to 10 minutes.
  • 2
    Put 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.
  • 3
    Stir in tomatoes, roasted red pepper, broth, all spices and a little of the ground black pepper.
  • 4
    Return chicken the pan and simmer for 25 minutes. Stir in the peas and cook until rice is tender, maybe 5 minutes.
  • 5
    Serving suggestion is put the mixture on a platter, sprinkle with freshly ground black pepper to taste and garnish with rosemary sprigs and lemon wedges.
  • 6
    Each 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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