Arroz Con Pollo

Submitted by Amber Dawn

"7 ww points. A different spin on "chicken and rice." This is a very easy and tasty dish to make. To kick up the heat a little, try using a spicy tomatoes and green chilies. This is from WW's Simply the Best cookbook from 1997."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 9.85 ml olive oil
• 236.59 ml long grain rice
• 1 onion, chopped
• 2 garlic cloves, minced
• 473.18 ml low sodium chicken broth
• 283.49 g tomatoes and green chilies
• 4.92 ml dried oregano
• 2.46 ml cumin
• 473.18 ml cooked boneless skinless chicken breasts, cubed
• 236.59 ml frozen peas, thawed

directions

1. In a large nonstick skillet, heat the oil. Add the rice, onion and garlic; cook, stirring as needed, until the onion is softened and the rice is light browned, 5 - 6 minutes.
2. Add the broth, tomatoes, oregano, and cumin; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the rice is tender, about 20 minutes.
3. Add the chicken and peas; cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through, 3-4 minutes. Fluff the mixture with a fork before serving.