Arroz Con Pollo

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 cup	160g / 5.6oz	Long-grain rice
1		Onion - chopped
2		Garlic cloves - minced
2 cups	474ml	Low-sodium chicken broth
1		Tomatoes with green chiles - (10 oz)
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Ground cumin
2 cups	125g / 4.4oz	Cubed cooked skinless chicken breasts
1 cup	237ml	Thawed frozen green peas

Recipe Instructions

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 lightly browned, 5 to 6 minutes.

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.

Add the chicken and peas; cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through, 3 to 4 minutes. Fluff the mixture with a fork before serving.

This recipe yields 4 servings.

Per Serving: 348 Calories, 6 g Total Fat, 1 g Saturated Fat, 50 mg Cholesterol, 423 mg Sodium, 48 g Total Carbohydrate, 4 g Dietary Fiber, 25 g Protein, 66 mg Calcium.

Serving Provides: 2 Breads, 2 Protein/Milk, 1 Fat.

Points Per Serving: 7.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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