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One-Pot Chicken and Rice

(3)
  3 reviews
  • 20 min prep time
  • 45 min total time
  • 8 ingredients
  • 5 servings
  • Pinterest
    66
  • Facebook
    118
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This simplified version of Arroz con Pollo is quick enough for a weeknight and flavorful enough for any night.

Stephanie Chavez Stephanie Chavez
September 20, 2016

Ingredients

2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1
teaspoon coarse sea salt
2
lb boneless skinless chicken thighs
1
tablespoon extra-virgin olive oil
1 1/2
cups uncooked jasmine rice
2
cloves garlic, finely chopped
1
can (8 oz) tomato sauce
3
cups water or Progresso™ reduced-sodium chicken broth (from 32-oz carton)

Steps

  • 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.
  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
466.2
% Daily Value
Total Fat
10.7g
16%
Saturated Fat
2.5g
12%
Cholesterol
170.6mg
57%
Sodium
1165.2mg
49%
Total Carbohydrate
47.9g
16%
Dietary Fiber
1.4g
6%
Sugars
2.4g
Protein
41.0g
% Daily Value*:
Vitamin C
5.90%
6%
Calcium
3.70%
4%
Iron
24.10%
24%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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