Arroz Con Pollo

This classic dish is protein-rich and flavorful. Consider chicken thighs instead of breasts for a heart-healthy swap.

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Low Sodium

Serves8 (1 1/2 cups each)

SWAP ScoreChoose Sometimes

Ingredients Directions Nutrition Facts

Ingredients

2 tablespoons vegetable oil
4 each chicken legs, skin removed (or 4 thighs and 4 drumsticks)
1 medium green pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 large tomatoes, chopped
2 cups chicken broth, low-sodium (or water)
1 bay leaf
1/4 teaspoon black pepper
1 cup rice, white, uncooked
1 cup frozen peas (or pigeon peas)

Directions

In a large skillet heat oil over medium high heat, and brown chicken on both sides- about 4 minutes per side.
Add green pepper, onion, and garlic and cook for about 5 minutes.
Add tomato, chicken broth, bay leaf, and black pepper.
Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
Add peas, continue cooking until heated through.
Serve one piece of chicken with 3/4 cup rice mixture. Or remove chicken from the bone and stir it back into the rice.

Recipe Tips

Substitute chicken with 2 pounds chicken breasts, cut into larger cubes.

Add 1/2 cup sliced green or black olives for additional flavor.

Nutrition Facts

Arroz Con Pollo

Amount Per Serving (1 1/2 cups each)

Calories 338 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 4g 20%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 164mg 55%

Sodium 162mg 7%

Potassium 578mg 17%

Total Carbohydrates 13g 4%

Dietary Fiber 2g 8%

Sugars 3g

Protein 35g 70%

Vitamin A 19%

Vitamin C 33%

Vitamin D0%

Calcium 3%

Iron 13%

* Percent Daily Values are based on a 2000 calorie diet.

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