One-Pot Chicken and Rice

Prep 20 min
Total 45 min
Ingredients 8
Servings 5

This simplified version of Arroz con Pollo is quick enough for a weeknight and flavorful enough for any night. MORE+ LESS-

By Stephanie Chavez

Updated September 20, 2016

Make with

Old El Paso

Ingredients

tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

teaspoon coarse sea salt

lb boneless skinless chicken thighs

tablespoon extra-virgin olive oil

1 1/2

cups uncooked jasmine rice

cloves garlic, finely chopped

can (8 oz) tomato sauce

cups water or Progresso™ reduced-sodium chicken broth (from 32-oz carton)

Steps

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1

In small bowl, stir together 2 tablespoons Old El Paso™ taco seasoning mix and 1 teaspoon coarse sea salt. Rub mixture all over 2 lb boneless skinless chicken thighs.
2

In at least 3-quart nonstick sauté pan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add chicken; cook 4 minutes on each side. Transfer chicken to plate; set aside.
3

Add 1 1/2 cups uncooked jasmine rice and 2 cloves garlic, finely chopped, to pan; cook and stir 2 to 3 minutes or until browned.
4

Add 1 can (8 oz) tomato sauce; stir well. Add 3 cups water or Progresso™ reduced-sodium chicken broth; stir well to separate rice.
5

Return chicken to pan. Heat to boiling. Reduce heat to low; cover and cook 20 minutes. Let stand 5 minutes before serving.

Jut before serving, stir in a 12-ounce bag of frozen sweet peas—cooked according to the package instructions.

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 3g 15% Trans Fat 0g
Cholesterol: 175mg; 58%
Sodium: 1210mg; 51%
Potassium: 520mg; 15%
Total Carbohydrate: 51g; 17%
Dietary Fiber 2g 7% Sugars 2g
Protein: 41g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 20%; 20%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;