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Chicken and Rice

Chicken and Rice
Makes:
6 servings
Prep Time:
20
minutes
Total Time:
60
minutes
Low CalorieLow Sodium
based on
6 reviews
Classic Latin American Chicken and Rice recipe gets extra enhancement from a grated cheese topping added at the end. Great for entertaining or a family meal.

In this recipe:


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Ingredients:

  • 3 pounds chicken pieces, skin removed
  • Salt and ground black pepper
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cups uncooked long-grain white rice
  • 2 cups water
  • 2 large carrots, sliced
  • 1/2 cup chopped red bell pepper
  • 1/2 cup pimiento-stuffed green olives, cut in half
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup frozen peas, thawed
  • 2 tablespoons grated cotija or Parmesan cheese

Directions:

SPRINKLE chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.

HEAT remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.

REDUCE heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.


Reviews:

Review This Recipe
  •  Star(s)

    Guatemalan Arroz Con Pollo

    Joan Randall from CAPE CORAL, FL

    I had forgotten about this food combination until I ran accross this recipe. It was wonderful and will be a "new family staple". The seasoning is just right and the vegetable combination makes it very festive.

  •  Star(s)

    ZINGY CHICK

    DEE ORLOSKI from MENTOR, OH

    GREAT AND WONDERFUL. OUR FAMILY REALLY ENJOYED THIS CHICKEN DISH. WE WERE LOOKING FOR SOMETHING WE HAD NEVER TRIED BEFORE. BUT WE WILL HAVE THIS AGAIN.

  •  Star(s)

    WOW

    DAO ORLOSKI from MENTOR, OH

    LOVED IT! THE WHOLE FAMILY LOVED IT TOO!

  •  Star(s)

    Arroz Con Pollo

    Deborah Webster Grochmal from NEWMARKET, NH

    A very good chicken and rice dish. My family loved this. I used only boned, skinned chicken breasts and left out the olives.

  •  Star(s)

    no olives

    MIRANDA WESTFALL from KANKAKEE, IL

    I loved it, but did skip the olives and instead of doing the rice as they did I used my instant rice in a bag, I have issues with alomost any other rice. But it was still great.

  •  Star(s)

    Wonderful Recipe

    Debra Kay from ELK MOUND, WI

    I've never tried something like this recipe before and was concerned my family would not care for it. Boy was I wrong. Everyone loved this recipe and asked how to make it. You need to have brownie points for all the refers...

Nutrition Facts

Serving Size: 6/6 of recipe

Servings Per Recipe:

  • Calories: 520
  • Calories from Fat: 80
  • Total Fat: 9g (13% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 135mg (44% of DV)
  • Sodium: 570mg (24% of DV)
  • Carbohydrates: 49g (16% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 6g
  • Protein: 59g
  • Vitamin A: 120% of DV
  • Vitamin C: 80% of DV
  • Calcium: 8% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chicken and Rice

Ingredients

  • 3 pounds chicken pieces, skin removed
  • Salt and ground black pepper
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cups uncooked long-grain white rice
  • 2 cups water
  • 2 large carrots, sliced
  • 1/2 cup chopped red bell pepper
  • 1/2 cup pimiento-stuffed green olives, cut in half
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup frozen peas, thawed
  • 2 tablespoons grated cotija or Parmesan cheese

 

Directions

SPRINKLE chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.

HEAT remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.

REDUCE heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.

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