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Nutrition Facts

Serving Size 1 (388g)

Recipe makes 6 servings

Calories 365
Calories from Fat 134 (36%)
Amount Per Serving %DV
Total Fat 14.9g 22%
Saturated Fat 5.1g 25%
Monounsaturated Fat 4.3g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 63mg 21%
Sodium 785mg 32%
Potassium 724mg 20%
Total Carbohydrate 29.7g 9%
Dietary Fiber 2.3g 9%
Sugars 5.4g
Protein 28.4g 56%

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Arroz Con Pollo 1 Dish Meal

Recipe #159911 | 45 min | 15 min prep | add private note
SuperSpike

By: SuperSpike
Mar 14, 2006

This is a recipe I came up with to use up a whole bunch of salsa that I made (see Leah's food processor salsa). My favorite mexican dish is Arroz con pollo, and have a hard time finding any restaurants that make it to my liking. This is a simple and delicious dish. Please note that this recipe uses rice that is already cooked.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.
  2. 2
    season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.
  3. 3
    add salsa and rice stir frequently while the chicken continues to cook.
  4. 4
    Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use).
  5. 5
    When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.
  6. 6
    Top with some chopped cilantro or parsley for a pop of color.

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Featured Reviews for This Recipe

From: Monca

On Oct 5, 2007

My husband loved it. I used short grain brown rice, and all of the stock, it took longer but the end results were great!!

1 person found this review helpful

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  • From: Cyn

    On Sep 8, 2007

    Loved this! So easy to make! I used brown rice, only needed about 1/2 cup of chicken stock. Hubby loved it too! Thanks for a super recipe!

    1 person found this review helpful

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  • From: Lingering_Dream

    On Dec 12, 2006

    This was really good! I think next time I will leave out the chicken stock because I added a little and the consistency was pretty runny. I'm pretty sure I didn't need to use the chicken stock. But thanks for a great recipe that I'm sure I'll be using again!

    2 people found this review helpful

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    From: cyaos

    On Dec 2, 2007

    I was apprehensive about trying this for some reason but it turned out quite good. I used a mild, thick chunky salsa from a local business and basmati rice. I only needed to add one cup of chicken stock. I did double the garlic and probably added about 1/2 teaspoon extra of cumin and cayenne. I would like to try this with brown rice next time and perhaps with some chopped green pepper. Thanks for posting!

    1 person found this review helpful

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  • Read all 12 reviews

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