Chicken and Rice

This one skillet meal makes a quick, tasty, and healthy weeknight dinner.

Yield

6 servings

Serving size

1/6 of recipe (297g)

Rating

3.84 of 5 (200 ratings)

Food groups

• Grains: 1 ounces
• Protein Foods: 3 ounces
• Vegetables: 1/2 cups

Ingredients

• 2 tablespoons vegetable oil (or cooking oil of choice)
• 1 whole chicken, cut up, skin removed
• 1 medium green pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 2 1/4 cups chicken broth, low-sodium
• 1 bay leaf
• salt (to taste, optional)
• pepper (to taste, optional)
• 1 cup rice, uncooked
• 1 cup peas

Directions

1. Wash hands with soap and water.
2. In a large skillet heat oil over medium-high heat and brown chicken on both sides.
3. Add green pepper, onion, and garlic and cook for about 5 minutes.
4. Add tomato, chicken broth, bay leaf.
5. Add salt & pepper to taste.
6. Cover and cook for 20 minutes.
7. Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
8. Add peas, cook until hot.
9. Remove bay leaf before serving.

Nutrition per serving

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Source

Recipe by: Wellness Ways Resource Book: Taste of the World — University of Illinois Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/arroz-con-pollo-chicken-and-rice. Federal works are public domain in the United States.