Arroz con Pollo (Chicken with Rice)

Ingredients
  • 4 skinless, boneless chicken breast halves (about 1.2 pounds)
  • ½ teaspoon salt
  • 1 cup frozen green bell pepper, chopped
  • 1 ½ teaspoons minced garlic
  • 1 cup long-grain white rice
  • 1 14.5-ounce can chicken broth
  • ½ cup white wine
  • 1 14.5-ounce can stewed tomatoes
  • 1 cup onion pearls
Directions
  1. Cut each breast into 1-inch pieces. Sprinkle chicken with 1/4 teaspoon salt.
  2. Heat large skillet and add chicken. Cook until golden. Remove chicken, and set aside.
  3. Add green pepper, onions, and garlic to skillet. Cook for 5 minutes.
  4. Add rice; cook and stir until rice is opaque, 1 to 2 minutes.
  5. Stir in broth, white wine, and tomatoes, followed by remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
  6. Return chicken to the skillet, and cook about 5 minutes until chicken is reheated.
Prep Time
15 min
Nutrition Facts
  • Servings per Recipe: 9 1-cup servings
    • Calories: 218
    • Calories from Fat: 22
  • Total Fat: 2
  • Cholesterol: 35 mg
  • Sodium: 827 mg
  • Carbohydrate: 28 g
  • Dietary Fiber: 1 g
  • Protein: 1 g
  • Exchange: 2 starch, 2 lean meat
  • Carbohydrate Units: 2