Brown Arroz Con Pollo Brown Rice and Chicken

Elevate your weeknight dinner routine with this wholesome and flavorful Brown Arroz Con Pollo, a Latin-inspired one-pot wonder that's as nourishing as it is delicious. Featuring tender, juicy chicken thighs nestled in a bed of perfectly seasoned brown rice, this healthy twist on a classic dish is packed with vibrant ingredients like red bell peppers, garlic, turmeric, smoked paprika, and a touch of fresh cilantro. The earthy nuttiness of brown rice pairs beautifully with the savory spices, while sweet pops of peas and a squeeze of lime add brightness to every bite. Ready in just an hour, this hearty, gluten-free meal is ideal for family dinners or meal prep. Experience the comfort of homemade Spanish-style chicken and rice, now enriched with nutritious whole grains—an irresistible balance of flavor, health, and tradition!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs, bone-in, skinless
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 medium red bell pepper, diced
• 4 cloves garlic, minced
• 1.5 cups brown rice
• 3 cups low-sodium chicken broth
• 1 14-ounce can diced tomatoes, canned
• 1 cup frozen peas
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 4 pieces lime wedges, for serving

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with half of the salt and pepper, then sear them in the skillet for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.

Step 3

Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped onion and diced red bell pepper for 5 minutes, or until softened.

Step 4

Stir in the minced garlic, cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.

Step 5

Add the brown rice to the skillet and toast it for 2 minutes, stirring frequently to coat it in the spices.

Step 6

Pour in the chicken broth and diced tomatoes (with their juice). Stir to combine and bring the mixture to a boil.

Step 7

Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the chicken is cooked through.

Step 8

In the last 5 minutes of cooking, stir in the frozen peas and allow them to heat through.

Step 9

Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and sprinkle chopped cilantro over the top.

Step 10

Serve hot with lime wedges on the side for a burst of fresh flavor.

Nutrition Facts

Serving size	(2341.5g)

Amount per serving	% Daily Value*
Calories	1785.4

Total Fat 79.5g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 376mg	0%
Sodium 3447.0mg	0%
Total Carbohydrate 136.2g	0%
Dietary Fiber 25.7g	0%
Total Sugars 32.2g
Protein 134.6g	0%

Vitamin D 0IU	0%
Calcium 302.0mg	0%
Iron 14.7mg	0%
Potassium 2849.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 29.9%

Carbs: 30.3%