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Arroz con Pollo Recipe

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This recipe for Arroz con Pollo, by , is from The Fantoli-Adamsons Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kari Adamsons


2 tsp olive oil
1 cup rice
1 onion, chopped
2 garlic cloves, minced
2 cups low-sodium chicken broth
1 10-oz can tomatoes with green chiles (Rotel)
1 tsp dried oregano
tsp ground cumin
2 cups cooked, cubed chicken breasts
1 cup thawed frozen green peas


Shredded cheddar cheese
Fat-free sour cream

In a large skillet, heat the oil. Add the rice, onion, and garlic and cook, stirring as needed, until the onion is softened and the rice is lightly browned, 5-6 minutes.

Add the broth, tomatoes, oregano, and cumin. Bring to a boil. Reduce heat and simmer, covered, stirring once or twice, until the rice is tender, about 20 minutes.

Add the chicken and peas. Cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through, 3-4 minutes. Fluff the mixture with a fork before serving.

If desired, top serving with shredded cheese and a dollop of sour scream.

Number Of Servings:
Number Of Servings:




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