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


1Heat oil in a skillet and add chicken. Cook turning only once browning on both sides. This might take 7 to 10 minutes.
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.
3Stir in tomatoes, roasted red pepper, broth, all spices and a little of the ground black pepper.
4Return chicken the pan and simmer for 25 minutes. Stir in the peas and cook until rice is tender, maybe 5 minutes.
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.
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

About this Recipe

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