Arroz con Pollo

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Arroz con pollo, or chicken cooked with rice, is a common dish in Spain, Latin America and the Caribbean. We use quick-cooking brown rice here to help you get this on the table in just 40 minutes. Serve with a mixed green salad tossed with cilantro-lime vinaigrette.

Arroz con Pollo
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes

  • 2 1/2 pounds bone-in chicken thighs and/or drumsticks (about 8 pieces), skin removed, trimmed

  • 1/2 teaspoon salt , divided

  • 2 tablespoons canola oil

  • 1 large onion , chopped

  • 4 cloves garlic , minced

  • 1/2 cup tomato sauce

  • 1 1/4 cups reduced-sodium chicken broth

  • 1 cup instant brown rice

  • 1 cup frozen mixed vegetables , thawed

  1. Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8 minutes. Transfer to a plate. Repeat with the remaining chicken; transfer to the plate.

  2. Add onion, garlic and tomato sauce to the pot and cook, stirring, for 1 minute. Add broth and the remaining 1/4 teaspoon salt; bring to a boil. Stir in rice, return the chicken to the pot, cover and simmer until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 minutes. Stir in vegetables, cover and cook until heated through, about 2 minutes. Serve the chicken over the rice.

Nutritional Facts

Serving Size
2 pieces and 3/4 cup rice
27 g
16 g
Saturated Fat
3 g
31 g
87 mg
Dietary Fiber
3 g
506 mg
735 mg
4 servings
2 pieces and 3/4 cup rice each
1 starch
1 vegetable
3 1/2 lean meat
1 fat
Vitamin A
70% daily value
24% dv
Magnesium and Vitamin C
17% dv

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