BUDGET ARROZ CON POLLO
Recipe found in Quick & Easy Magazine. Total cost per serving is just under $1.00. To make this even more budget friendly, use only necessary amount of lemon peel and save the rest of the lemon for another recipe; use your own homemade chicken broth.
Provided by aggiebarnes
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a nonstick 12" skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and 1/4 t salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minute.
- Meanwhile use a vegetable peeler to remove a 3" strip of peel from the lemon. Cut lemon into wedges for garnish.
- Stir lemon peel, rice, garlic, cayenne, broth, water and remaining 1/2 t salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute.
- Stir in frozen peas; cover and cook 5 minute Remove skillet from heat and stir in olives. Spoon into a serving dish and garnish with lemon wedges.
Nutrition Facts : Calories 438.1, Fat 16.1, SaturatedFat 4.5, Cholesterol 79, Sodium 876.7, Carbohydrate 48.7, Fiber 4.1, Sugar 4.1, Protein 24.1
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