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Arroz Con Pollo (Chicken with Rice)

Categories: Comfort Foods
Type: Main Dishes

Chicken and rice make a "comfort food" basic that's always good for dinner.

Serves: Serves: 6 (3/4 cup)


  • 1 cup chopped onion
  • 16 ounces skinned and boned uncooked chicken breasts, cut into 18 pieces
  • 1/2 teaspoon dried minced garlic
  • 1/2 teaspoon paprika
  • 2 teaspoons dried parsley flakes
  • 1/8 teaspoon black pepper
  • 2 cups (one 16-ounce can) Healthy Request Chicken Broth
  • 1 1/3 cups (4 ounces) uncooked Minute Rice
  • 1/4 cup (one 2-ouncejar) chopped pimiento, undrained
  • 1 cup frozen peas, thawed

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  1. In a large skillet sprayed with olive oil-flavored cooking spray, saute onion for 5 minutes. Stir in chicken pieces, garlic, paprika, parsley flakes, and black pepper.
  2. Continue cooking for 10 to 12 minutes or until chicken pieces are browned, stirring occasionally.
  3. Add chicken broth. Mix well to combine. Bring mixture to a boil.
  4. Stir in uncooked rice, undrained pimiento, and peas.
  5. Lower heat and simmer for 15 minutes or until most of liquid is absorbed and rice is tender, stirring occasionally.
  • Thaw peas by placing in a colander and rinsing under hot water for one minute.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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