Arroz Con Pollo

Jane Whittaker


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 vote

15 Min
45 Min
Stove Top


  • 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
  • 1/4 tsp
  • 1 c
    frozen peas
  • ·
    coarsely ground black pepper to taste

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

Printable Recipe Card

About Arroz Con Pollo

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Spanish
Dietary Needs: Low Fat
Other Tag: Healthy

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