Easy Chicken Rice Recipe - Healthy Arroz Con Pollo

The secret to making light, fluffy rice is to use the right kind of rice-look for basmati or jasmine., which both have a rich, nutty flavor-and to cook it in a large amount of boiling water, in the same way you cook pasta.

Using low-sodium chicken broth will lower both the calorie and fat content of the meal. The ingredient that really enhances this chicken rice recipe is Saffron. Saffron has a unique flavor and a radiant color that goes well with many dishes, especially rice dishes. Saffron has a sharp, pungent quality that serves to enhance taste and spotlight the color of any dish you may use it in. Only a small amount will be needed to gain the desired taste. 

Easy,Healthy Arroz con Pollo

Makes 4 Servings

2 tbsp. olive oil

4 skinless, boneless chicken breasts

1/2 tsp. each salt and pepper, divided

1 Spanish onion, chopped

1 green bell pepper, seeded and chopped

2 cups Valencia rice (sometimes called Spanish rice)

4 cups fat-free, low-sodium chicken broth

1/4 tsp. saffron

1 cup peas

1 jar diced pimientos, drained

1. In 3-quart, nonstick saute pan heat oil over medium-high heat. Sprinkle chicken with salt and pepper, then cook about 4 to 6 minutes on each side, until brown. Remove and keep warm.

2. In remaining oil saute onion and bell pepper over medium heat until tender. Add rice, broth and saffron and bring to boil. Add chicken, cover, reduce heat and simmer 30 minutes or until rice is tender.

3. Cook peas in separate dish. Add peas and pimientos and let stand, covered, a few minutes before serving. 

4. Cooking time: 45 minutes.

 

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