arroz con pollo

Name: Arroz Con Pollo
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 teaspoon(s) olive oil; 4 - 3 ounce(s) chicken breasts. that is four 3 ounce pieces of chicken; 4 ounce(s) uncooked long grain white rice; 1/2 cup(s) chopped onion; 1 1/2 cup(s) canned crushed tomatoes ( i use 1/2 cup less); 1 cup(s) chopped jar roasted red pepper; 1/2 cup(s) chopped green bell pepper; 1 tablespoon(s) chopped garlic from jar; 1 cup(s) chicken broth; 1/4 cup(s) chopped fresh parsley; 1 teaspoon(s) or more chopped fresh rosemary; 1 teaspoon(s) oregano; 1/4 teaspoon(s) salt; 1 cup(s) frozen peas; - coarsely ground black pepper to taste

(1 RATING)

52 Pinches 1 Photo

Jane Whittaker

Massena (now in FL), NY

Updated on Jan 11, 2012

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.

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 teaspoons olive oil
4 - 3 ounces chicken breasts. that is four 3 ounce pieces of chicken
4 ounces uncooked long grain white rice
1/2 cup chopped onion
1 1/2 cups canned crushed tomatoes ( i use 1/2 cup less)
1 cup chopped jar roasted red pepper
1/2 cup chopped green bell pepper
1 tablespoon chopped garlic from jar
1 cup chicken broth
1/4 cup chopped fresh parsley
1 teaspoon or more chopped fresh rosemary
1 teaspoon oregano
1/4 teaspoon salt
1 cup frozen peas
- coarsely ground black pepper to taste

How To Make arroz con pollo

Step 1

Heat oil in a skillet and add chicken. Cook turning only once browning on both sides. This might take 7 to 10 minutes.

Step 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.
Step 3

Stir in tomatoes, roasted red pepper, broth, all spices and a little of the ground black pepper.
Step 4

Return chicken the pan and simmer for 25 minutes. Stir in the peas and cook until rice is tender, maybe 5 minutes.
Step 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.
Step 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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