Ingredients
2 tablespoons vegetable oil
1 chicken (whole
cut up
skin removed)
1 green pepper (chopped)
1 onion (chopped)
3 garlic cloves (minced)
2 tomatoes (chopped)
2 1/4 cups chicken broth (low-sodium)
1 bay leaf
1 cup rice (uncooked)
1 cup peas
salt (to taste
optional)
pepper (to taste
optional)
Steps
Wash hands with soap and water.
In a large skillet heat oil and brown chicken on both sides.
Add green pepper, onion, and garlic and cook for about 5 minutes.
Add tomato, chicken broth, bay leaf, salt pepper to taste.
Cover and cook for 20 minutes.
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, cook until hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 360 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Cholesterol | 86 mg |
| Sodium | 150 mg |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 33 g |
| Vitamin D | 0 mcg |
| Calcium | 46 mg |
| Iron | 3 mg |
| Potassium | 618 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Arroz Con Pollo (Chicken and Rice). Recipe source: Wellness Ways Resource Book: Taste of the World University of Illinois Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.