Skillet Arroz con Pollo

By Totlxtc

Ingredients

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

Details

Servings 4

Preparation

Step 1

* In a large nonstick skillet coated with cooking spray, 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.
* Stir in the broth, sherry or water, lemon peel, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
* 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. Yield: 4 servings.


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