ARROZ CON POLLO

Arroz con Pollo image

A one-dish dinner showcases moist, tender chicken on top of zesty, colorful rice.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 10

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Ingredients

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts
1 large onion, coarsely chopped
1 cup uncooked converted or regular long-grain white rice
1 teaspoon ground cumin
1/8 teaspoon saffron threads, crushed
2 cups chicken broth
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 red bell pepper, coarsely chopped
1/2 cup frozen sweet peas

Steps:

In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, turning once. Remove chicken from skillet; cover to keep warm.
Add onion to skillet; cook and stir 3 to 4 minutes or until tender. Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa. Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.
Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork-tender and juice is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 420, Carbohydrate 49 g, Cholesterol 75 mg, Fiber 3 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 5 g, TransFat 0 g