Arroz con Pollo

By carvalhohm

Ingredients

• 1 tablespoon olive or vegetable oil
• 4 boneless skinless chicken breasts
• 1 large onion, coarsely chopped
• 1 cup uncooked converted or regular long-grain white rice
• 1 teaspoon ground cumin
• 1/8 teaspoon saffron threads, crushed
• 2 cups chicken broth
• 1/2 cup Thick 'n Chunky salsa
• 1 red bell pepper, coarsely chopped
• 1/2 cup frozen sweet peas

Details

Servings 4
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 1

1 In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, turning once. Remove chicken from skillet; cover to keep warm.

2 Add onion to skillet; cook and stir 3 to 4 minutes or until tender. Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa. Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.

3 Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork-tender and juice is clear when center of thickest part is cut (170°F).

1 Serving Calories420 ( Calories from Fat80), % Daily Value Total Fat9g9% (Saturated Fat2g,2% Trans Fat0g0% ), Cholesterol75mg75%; Sodium1390mg1390%; Total Carbohydrate49g49% (Dietary Fiber3g3% Sugars5g5% ), Protein35g35%