CHICKEN AND RICE SKILLET

Chicken and Rice Skillet image

My Cuban mother-in-law makes the best Arroz Con Pollo, but it is very time consuming. This is my quick, weeknight version of the dish she makes. -Jacqueline Correa, Landing, New Jersey

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
2 teaspoons olive oil
1 cup uncooked long grain rice
2 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14 ounces) diced tomatoes and green chilies, undrained
3 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups cubed cooked chicken breast
1 cup frozen peas

Steps:

In a large nonstick skillet coated with cooking spray, saute onion in oil until tender., Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the broth, tomatoes, water, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add chicken and peas; heat through.

Nutrition Facts : Calories 364 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

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