Arroz con Pollo

(1)
  1 reviews
  • 20|min prep time
  • 50|min total time
  • 10 ingredients
  • 4 servings

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

Directions

  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. 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. 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).

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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