Arroz Con Pollo (Chicken with Rice) - KNEP - Kentucky Nutrition Education Program

Recipes

Arroz Con Pollo (Chicken with Rice)

Servings:4Serving Size:1/4 of recipeRecipe Cost:$7.97Cost per Serving:$1.99
Arroz Con Pollo (Chicken with Rice) on a plate

Ingredients:

  • 2 tablespoons chili powder, divided
  • 2 teaspoons cumin, divided
  • 1/2 teaspoon cayenne (optional)
  • 1 pound boneless, skinless chicken thighs, cubed
  • 1 medium white onion, diced
  • 1 large green bell pepper, diced
  • 1 jalapeno, diced (optional)
  • Cooking spray
  • 1 1/2 cups dry instant brown rice
  • 1 tablespoon garlic powder
  • 2 cups low-sodium chicken broth
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 cup frozen corn
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup loosely packed chopped cilantro (recommended but optional)

Directions:

  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Mix 1 tablespoon chili powder and 1 teaspoon of cumin with cayenne powder if using, sprinkle chicken on all sides with seasoning. Set aside for 10 to 15 minutes. Rewash hands after handling raw chicken.
  3. Wash fresh produce under cool running water, dry. Cut to prepare for the recipe.
  4. Preheat a large, deep skillet or a pot on medium heat. Coat the skillet or pot bottom with cooking spray. Add the chicken and cover with a lid. Stir occasionally. Cook for 12 to 16 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees F using a meat thermometer. Remove from pan to rest on a clean plate.
  5. Spray the skillet again. Add the onion, green pepper, and jalapeno if using, then sauté for about 3 minutes. Add the rice and stir to combine.
  6. Add 1 tablespoon of chili powder, 1 teaspoon cumin, garlic powder, chicken broth, tomato sauce, frozen corn, salt, and black pepper. Stir to combine. Place chicken on top of the rice mixture. Cover and simmer for 10 minutes or until the rice is tender. Stir occasionally to prevent sticking. Add more chicken broth or water, a little at a time, if needed during cooking.
  7. Remove from heat. Allow to rest for 5 to 10 minutes. Sprinkle with cilantro before serving, if using.
  8. Refrigerate leftovers within 2 hours.

Make it a Meal

  • Arroz Con Pollo (Chicken with Rice)
  • Top with a scoop of low-fat sour cream or Greek yogurt
  • Canned peaches in juice
Source: Brooke Jenkins, Extension Specialist, and Jen Robinson, Area Extension Agent, University of Kentucky Cooperative Extension

400 calories; 8g total fat; 1.5g saturated fat; 0g trans fat; 90mg cholesterol; 600mg sodium; 53g total carbohydrate; 6g dietary fiber; 6g total sugars; 0g added sugars; 35g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 30% Daily Value of iron; 15% Daily Value of potassium.