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Arroz Con Pollo (Chicken and Rice)

 

23

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

Directions

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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Comments

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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