Recipe Type: Chicken, Rice, Tomatoes, Saffron, Diet
Cuisine: Spanish, Mexican
Yields: 4 servings
Prep time: 20 min
Cook time: 25 min
Yields: 4 servings
Prep time: 20 min
Cook time: 25 min
Ingredients:
2 teaspoons extra-virgin olive oil
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup chopped onions
1 (14.5-ounce) can whole tomatoes, drained
1 (7-ounce) jar "roasted" red peppers, drained
1 cup fat-free chicken broth
1/4 cup parsley, finely chopped
1/4 teaspoon dried rosemary, crushed
1/4 teaspoons salt or to taste
Pinch of saffron, crushed
1 cup frozen petite peas
Coarsely-ground black pepper to taste
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup chopped onions
1 (14.5-ounce) can whole tomatoes, drained
1 (7-ounce) jar "roasted" red peppers, drained
1 cup fat-free chicken broth
1/4 cup parsley, finely chopped
1/4 teaspoon dried rosemary, crushed
1/4 teaspoons salt or to taste
Pinch of saffron, crushed
1 cup frozen petite peas
Coarsely-ground black pepper to taste
Preparation:
In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and saute, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until onions are translucent.
Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron.
Return chicken to pan; cover and let simmer for 25 minutes.
Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes. Remove from heat and serve.
Makes 4 servings.
Arroz Con Pollo - Nutritional Information
I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
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| Item | Amount | Fat Grams | Carbohydrate Grams | Calories |
| olive oil | 2 teaspoons | 10 | 8 | 80 |
| chicken breasts halves, boneless & skinless | 4 halves | 12 | 0 | 568 |
| rice, long-grain | 1/2 cup | .1 | 39.7 | 120 |
| onion | 1/2 cup | 0 | 8 | 33 |
| tomatoes, whole & canned | 14.5 ounce can | 0 | 3 | 15 |
| red pepper, roasted | 7 ounce jar | 0 | 4 | 50 |
| chicken broth, fat free | 1 cup | 0 | 0 | 20 |
| peas, frozen | 1 cup | .5 | 20 | 110 |
| Recipe Totals | 22.6 | 82.7 | 996 | |
Recipe makes 4 servings.
Per Serving - 5.6 Fat grams, 20.6 carbohydrate grams, 249 calories | ||||
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