Go Back
–+ servings
cast iron skillet placed on a light blue dish towel. It contains cooked chicken pieces in a bed of reddish brown rice with green peas and red bell peppers.
Print Recipe
5 from 3 votes

Arroz con Pollo

This version of Arroz con Pollo is a comforting one-pan meal that is packed with the flavors of Latin America--and lightened up just enough. The ultimate weeknight dish!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Latin, Mexican
Servings: 6
Calories: 329kcal
Author: Geri

Ingredients

FOR THE CHICKEN

  • 3 large chicken breasts, cut in half (about 2 pounds)
  • 1 1/2 tbsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper (more if you like extra spice)
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste

FOR THE RICE

  • 1 medium onion, chopped
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 1/4 cup long grain white rice
  • 2 cups fat free chicken broth
  • 1/2 cup tomato sauce (4 ounces)
  • 1 tsp kosher salt
  • 2 cups frozen peas
  • 1/4 cup cilantro, minced (optional, for garnish)
  • lime wedges (optional, for garnish)

Instructions

  • Heat a large nonstick skillet over high. Sprinkle chicken evenly with salt, pepper, garlic powder, paprika, cumin, and cayenne.
  • Spray pan with cooking spray. Sear chicken over medium-high heat until brown but not cooked through, about 1-2 minutes per side. Remove chicken from pan to a plate.
  • In the same pan, lower heat to medium and add onion. Sauté until slightly browned, about 4-5 minutes.
  • Add in bell peppers and garlic. Continue to sauté until veggies are soft, about 5-7 minutes.
  • Mix in rice. Stir and sauté until rice is coated with mixture and slightly translucent, about 3-4 more minutes.
  • Add chicken broth, tomato sauce, and salt. Bring to a boil, scraping the brown bits from the bottom of the pan. When liquid is boiling, lay chicken on top of the liquid/rice mixture.
  • Cover the skillet, lower heat to medium-low, and simmer for 15-20 minutes, or until the rice is just cooked through.
  • Remove pan from heat. Stir the frozen peas and let sit for a minute to allow the peas to thaw.
  • Sprinkle rice with chopped cilantro and lime wedges, if desired. Serve one piece of chicken with 1 cup of rice mixture.

Notes

Serving Size: 1 piece of chicken and 1 cup of the rice mixture
Click here to log WW Points (must be logged in to your WW app)
WW Points: 6 
WW Green SmartPoints: 7 
WW Blue and Purple SmartPoints: 5 
*For the picture, I cut the chicken into smaller pieces. 

Nutrition

Calories: 329kcal | Carbohydrates: 32g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Fiber: 4g | Sugar: 7g