Skillet Arroz Con Pollo

Looking for Spanish-style dinner tonight? Then check out this chicken, bell pepper and rice dish that’s ready in just 40 minutes.

  • prep time 40 min
  • total time 40 min
  • ingredients 10
  • servings 4

Ingredients

2
teaspoons olive oil
4
chicken legs, skin removed
4
chicken thighs, skin removed
1
(14 1/2-oz.) can ready-to-serve chicken broth
1
cup uncooked converted or regular long grain white rice
1/2
cup sliced green onions
1/2
cup chopped red or green bell pepper
1/4
teaspoon turmeric or saffron
1/8
teaspoon garlic powder
1/8
to 1/4 teaspoon ground red pepper (cayenne)
  • 1 Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook until browned on all sides. Move chicken to side of skillet. Add remaining ingredients; blend well. Place chicken in rice mixture. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
  • 2 Turn chicken; cover and simmer an additional 5 to 10 minutes or until chicken is fork-tender and juices run clear.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    390
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    420mg
    420%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    1g
    1%
      Sugars
    1g
    1%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    30%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 2 Vegetable; 3 Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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