Arroz con Pollo
2 teaspoons olive oil
1 cup long-grain rice
1 onion, chopped
2 garlic cloves, minced
2 cups low-sodium chicken broth
One 10-ounce can tomatoes with green chiles
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cups cubed cooked skinless chicken breasts
1 cup thawed frozen green peas
1. In a large nonstick skillet, heat the oil. Add the rice, onion and garlic;
cook, stirring as needed, until the onion is softened and the rice is lightly
browned, 5-6 minutes.
2. Add the broth, tomatoes, oregano and cumin; bring to a boil. Reduce the heat
and simmer, covered, stirring once or twice, until the rice is tender, about 20
3. Add the chicken and peas; cook, covered, stirring as needed, until the peas
are cooked and the chicken is heated through, 3-4 minutes. Fluff the mixture
with a fork before serving.
PER SERVING, 348 Calories, 6 g Total Fat, 1 g Saturated Fat, 50 mg Cholesterol,
423 mg Sodium, 48 g Total Carbohydrate, 4 g Dietary Fiber, 25 g Protein, 66 mg
SERVING PROVIDES, 2 Breads, 2 Protein/Milks, 1 Fat.
POINTS PER SERVING, 7.
MAKES 4 SERVINGS