One-Pot Arroz Con Pollo {Chicken and Rice}
Looking for an easy, healthy dinner recipe? This Arroz con Pollo (chicken and rice) dish from Lexi’s Clean Kitchen’s new cookbook fits the bill perfectly. 196 calories and 2 Weight Watchers SmartPoints
Servings: 6 Servings
Calories: 196.4kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves minced
- 1 yellow onion chopped
- 2 red bell peppers seeded & chopped
- 1 cup frozen peas
- 1 pound boneless skinless chicken breasts, cubed
- 1 cup white rice
- 2 cups chicken broth
- ½ cup diced canned tomatoes
- 1 teaspoon saffron
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground pepper or to taste
- ¼ - ½ teaspoon red pepper flakes as desired
Instructions
- Heat the olive oil in a large braising pan or Dutch oven set over medium heat. Sauté the garlic for 1 to 2 minutes, until fragrant.
- Add the onion, peppers, and peas and saute for 5 minutes, until the onion and peppers begin to soften.
- Add the chicken and sear on all sides for 2 minutes (it does not need to fully cook at this point).
- Add the rice and stir until the chicken, vegetables and rice are thoroughly mixed, about 1 minute.
- Add the chicken broth, tomatoes, saffron, cumin, turmeric, salt, ground pepper, and red pepper flakes, if using. Mix to combine.
- Bring to a boil over medium heat, then reduce heat, cover and simmer for 30 minutes, until the rice is fluffy and no broth remains.
- Serve hot with additional black pepper and red pepper flakes.
Notes
Weight Watchers Points: 2 (Freestyle SmartPoints), 3 (SmartPoints), 5 (Points+), 4 (Old Points)
Nutrition
Serving: 1.33Cups | Calories: 196.4kcal | Carbohydrates: 17.5g | Protein: 19.7g | Fat: 5.2g | Saturated Fat: 1.3g | Cholesterol: 43.3mg | Sodium: 480.5mg | Fiber: 2.3g | Sugar: 4.1g