SKILLET ARROZ CON POLLO

Skillet Arroz con Pollo image

From Dalton, Pennsylvania, Cheryl Battaglia notes, "This chicken-and-rice dish is great for both family and special occasion dinners. It's a tasty main dish made all in one skillet...and it smells so good while it cooks!"

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

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Ingredients

1 medium onion, chopped
1 medium sweet red pepper, cut into 1/2-inch pieces
1 garlic clove, minced
2 teaspoons olive oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup sherry or water
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups cubed cooked chicken breast
1 cup frozen peas, thawed
1/4 cup sliced ripe olives, drained
2 tablespoons minced fresh cilantro

Steps:

In a large nonstick skillet, saute the onion, red pepper and garlic in oil for 1 minute. Add rice; cook and stir for 4-5 minutes or until lightly browned. , Stir in the broth, sherry, lemon zest, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in the chicken, peas and olives. Cover and simmer 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro.

Nutrition Facts : Calories 373 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 582mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges