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Arroz Con Pollo (Chicken and Rice)















Trans-fat Free, Good source of fiber


1 pound chicken breasts
boneless, skinless, cut into 1 inch strips
1 medium onions
2 each green bell peppers
1 each jalapeño pepper
seeded and chopped
3 cloves garlic
2 tablespoons coriander
2 cups chicken broth
1 cup italian plum (roma) tomatoes
canned, drained, crushed
1 teaspoon cumin
1 teaspoon chili powder
¾ cup long grain rice
1 dash cayenne pepper
1 cup green peas
fresh or frozen
1 tablespoon pimentos
1 tablespoon capers
rinsed and drained


Sauté chicken strips in nonstick skillet until white, about 5 minutes.

Set aside and keep warm.

In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil.

Cover and simmer about 30 minutes, until rice has adsorbed liquid.

Add peas, remove from heat and let steam.

Arrange chicken and sauce over rice, garnish with pimentos and capers.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 28214% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 263mg 11%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 14%
Sugars g
Protein 59g
Vitamin A 17% Vitamin C 70%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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