Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Arroz Con Pollo




Source of Recipe


Recipes From Friends






List of Ingredients



• 2 teaspoons olive oil
  
• 1 cup long grain rice
  
• 1 onion, chopped
  
• 2 garlic cloves, minced
  
• 2 cups low sodium chicken broth
  
• 1 (10 ounce) can toma­toes with green chiles
  
• 1 teaspoon dried oregano
  
• 1/2 teaspoon ground cumin
  
• 2 cups cubed cooked skin­less chicken breasts
  
• 1 cup thawed frozen green peas
  






Instructions



1. In a large nonstick skillet, heat the oil. Add the rice, onion and garlic; cook, stirring as needed, until the onion is softened and the rice is lightly browned, 5 to 6 minutes.
   
   
   
2. Add the broth, tomatoes, oregano and cumin; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the rice is tender, about 20 minutes.
   
   
3. Add the chicken and peas; cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through, 3 to 4 minutes. Fluff the mixture with a fork before serving.
   
   
4. Per Serving, 348 Calories, 6 g Total Fat, 1 g Saturated Fat, 50 mg Cholesterol, 423 mg Sodium, 48 g Total Carbohydrate, 4 g Dietary Fiber, 25 g Protein, 66 mg Calcium.