We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Arroz con Pollo

A one-dish dinner showcases moist, tender chicken on top of zesty, colorful rice.

(1)
(1)
Save and Share
  • prep time 20 min
  • total time 50 min
  • ingredients 10
  • servings 4
 

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 Old El Paso® Thick 'n Chunky salsa
1
red bell pepper, coarsely chopped
1/2
cup Green Giant™ Steamers™ frozen sweet peas

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 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).

EXPERT TIPS

toggle

Expert Tips

The rice in this casserole is flavored and colored with saffron. Considered to be the world's most expensive spice, saffron "threads" are dried stigmas of a crocus that grows in Europe and Asia.

Arroz con pollo is Spanish for "rice with chicken."

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
1390mg
1390%;
Total Carbohydrate
49g
49%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
35%;
Calcium
6%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.