Slow Cooker Arroz con Pollo

Slow Cooker Arroz con Pollo
Makes:
8
Prep Time:
20
minutes
Total Time:
200
minutes
7

Dietary Considerations:

Dairy FreeLow CalorieLow Fat

In this recipe:

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Ingredients:

  • 1 1/2 cups uncooked long grain rice
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 teaspoon chili powder
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon, dissolved in 2 cups warm water
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 1/2 pounds boneless, skinless chicken breast halves or tenders, cut into 1-inch-thick strips
  • 1 cup frozen peas, thawed
  • 1/4 cup coarsely chopped pimiento-stuffed olives

Directions:

PLACE rice and oil in 5-quart slow cooker; stir until all the rice is coated in oil. Add onion, garlic, bell pepper, chili powder, bouillon mixture and diced tomatoes; stir to combine.

ARRANGE the chicken pieces evenly in the slow cooker.

COOK on high for 3 to 4 hours or low for 5 to 6 hours or until chicken is tender. Stir in peas and olives about 15 minutes before serving.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 280
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 50mg (16% of DV)
  • Sodium: 700mg (29% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 4g
  • Protein: 24g
  • Vitamin A: 15% of DV
  • Vitamin C: 35% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

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

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Slow Cooker Arroz con Pollo

Ingredients

  • 1 1/2 cups uncooked long grain rice
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 teaspoon chili powder
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon, dissolved in 2 cups warm water
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 1/2 pounds boneless, skinless chicken breast halves or tenders, cut into 1-inch-thick strips
  • 1 cup frozen peas, thawed
  • 1/4 cup coarsely chopped pimiento-stuffed olives

 

Directions

PLACE rice and oil in 5-quart slow cooker; stir until all the rice is coated in oil. Add onion, garlic, bell pepper, chili powder, bouillon mixture and diced tomatoes; stir to combine.

ARRANGE the chicken pieces evenly in the slow cooker.

COOK on high for 3 to 4 hours or low for 5 to 6 hours or until chicken is tender. Stir in peas and olives about 15 minutes before serving.

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