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Spanish chicken and rice
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Arroz con Pollo (Chicken and Rice)

A delicious and satisfying version of the Spanish classic!
Course Entree
Cuisine Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 223kcal
Author Lauren Goslin

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp butter (see Notes)
  • ½ yellow onion chopped
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 3 cloves garlic minced
  • 12 ounces chicken breast (about two small breasts, cut into 1-inch cubes)
  • ¼ tsp saffron
  • ½ tsp cumin
  • 1 ½ cup white rice
  • 3 cup water
  • ½ cup green peas
  • salt and pepper to taste

Instructions

  • Heat the oil and butter in a large pot.
  • Add in the onions, bell peppers, garlic, and a good sprinkle of salt.
  • Saute for five minutes until veggies have softened.
  • Add in the chicken.
  • Stir and cook for another five minutes.
  • Add in the spices. Pinch the saffron threads between your fingers to break it up as much as possible.
  • Stir in the rice and cook for about one minute.
  • Pour in water and stir the pot.
  • Bring it all to a low boil, reduce the heat to medium low, and cover the pot.
  • Let it cook for 15-20 minutes, checking for done-ness at 15 minutes.
  • Once everything has cooked through, turn off the heat.
  • Add the peas to the top of mix (don't stir them yet).
  • Cover the pot and allow the peas 3-5 minutes to heat through.
  • Gently stir the entire dish, adding salt to taste.
  • Serve with a good grind of black pepper.

Notes

Nutrition facts based on using butter. WW SmartPoints: 6

Nutrition

Calories: 223kcal | Carbohydrates: 32g | Protein: 12.5g | Fat: 4.6g | Fiber: 1.3g | Sugar: 1.6g