Arroz con Pollo
This easy Arroz con Pollo is a delicious one-pan chicken and rice dinner made with juicy chicken breast, tomatoes, peppers and fluffy rice. Ready in just 45 minutes, it's a comforting, family-friendly meal that's perfect for busy weeknights.
Servings: 4 servings
Equipment
Ingredients
- 1½ to 2 pounds skinless, boneless chicken breast, chopped
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ½ teaspoon paprika, divided
- 3 tablespoons vegetable, canola or avocado oil
- 1 medium green bell pepper, seeded & chopped
- 1 medium sweet onion, chopped
- 2 large garlic cloves, minced
- 1 cup white rice
- One 14.5-ounce can chicken broth
- One 14.5-ounce can stewed or chopped tomatoes
- ½ cup white wine
- 1 tablespoon chopped fresh parsley or cilantro
Instructions
- Season chicken with a ¼ teaspoon of salt, ¼ teaspoon pepper, and ¼ teaspoon paprika.
- Heat oil in a large skillet over medium heat. Add the seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer the chicken onto a plate; set aside.
- Add bell pepper, onion, and garlic to the same skillet; cook and stir for 5 minutes. Add the rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in the broth, tomatoes and white wine. Stir in the remaining ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
- Add the chicken and stir until heated through. Stir in the parsley or cilantro and serve.
Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 53g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1069mg | Potassium: 898mg | Fiber: 3g | Sugar: 9g | Vitamin A: 533IU | Vitamin C: 39mg | Calcium: 86mg | Iron: 3mg