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Skillet Arroz con Pollo

Total Time

Prep: 15 min. Cook: 25 min.

Makes

4 servings

From Dalton, Pennsylvania, Cheryl Battaglia notes, “This chicken-and-rice dish is great for both family and special occasion dinners. It’s a tasty main dish made all in one skillet…and it smells so good while it cooks!”
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Ingredients

  • 1 medium onion, chopped
  • 1 medium sweet red pepper, cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1 cup uncooked long grain rice
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/4 cup sherry or water
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups cubed cooked chicken breast
  • 1 cup frozen peas, thawed
  • 1/4 cup sliced ripe olives, drained
  • 2 tablespoons minced fresh cilantro

Directions

  1. In a large nonstick skillet, saute the onion, red pepper and garlic in oil for 1 minute. Add rice; cook and stir for 4-5 minutes or until lightly browned.
  2. Stir in the broth, sherry, lemon zest, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Stir in the chicken, peas and olives. Cover and simmer 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro.

Nutrition Facts

1-1/2 cups: 373 calories, 6g fat (1g saturated fat), 54mg cholesterol, 582mg sodium, 49g carbohydrate (6g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable, 1/2 fat.

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