Low Fat Arroz con Pollo

Discover a healthier twist on a Latin American classic with this Low Fat Arroz con Pollo recipe, a vibrant one-pot meal bursting with flavor and wholesome ingredients. Tender, bite-sized chicken breast pieces are seared and combined with nutrient-packed long-grain brown rice, aromatic spices like cumin, smoked paprika, and turmeric, and a medley of colorful vegetables, including red bell peppers, onions, and peas. Simmered to perfection in a rich, low-sodium chicken broth and tomato sauce, this dish is both hearty and heart-healthy. Garnished with fresh cilantro and served with zesty lime wedges, it’s a satisfying, low-fat dinner option that doesn’t sacrifice taste. Ready in under an hour and perfect for busy weeknights, this crowd-pleasing recipe is a simple yet flavorful way to bring a taste of tradition to your table.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 1 tablespoon Olive oil
• 1 Medium onion, chopped
• 1 Red bell pepper, chopped
• 3 Garlic cloves, minced
• 3 cups Low-sodium chicken broth
• 1.5 cups Uncooked long-grain brown rice
• 1 cup Frozen peas
• 1 cup Tomato sauce
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

Cut the boneless, skinless chicken breasts into bite-sized pieces and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 2

In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the chopped onion and red bell pepper. Sauté for about 5 minutes until the vegetables are soft.

Step 5

Add the minced garlic and cook for an additional 1 minute, until fragrant.

Step 6

Stir in the uncooked long-grain brown rice, and cook for 2 minutes to toast the rice slightly.

Step 7

Add the low-sodium chicken broth, tomato sauce, ground cumin, smoked paprika, turmeric, and the remaining salt and pepper.

Step 8

Stir well to combine all ingredients, and bring the mixture to a boil.

Step 9

Return the browned chicken pieces to the skillet, reduce the heat to low, and cover the skillet with a lid.

Step 10

Let the mixture simmer for about 30 minutes, until the rice is fully cooked and has absorbed most of the liquid.

Step 11

Add 1 cup of frozen peas to the skillet, cover, and cook for another 5 minutes.

Step 12

Remove the skillet from heat and let it sit, covered, for 5 minutes to ensure the rice is fully cooked.

Step 13

Stir in the chopped fresh cilantro, and serve hot with lime wedges on the side.

Nutrition Facts

Serving size	(2308.3g)

Amount per serving	% Daily Value*
Calories	2397.6

Total Fat 46.8g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 3268.4mg	0%
Total Carbohydrate 301.6g	0%
Dietary Fiber 31.4g	0%
Total Sugars 32.7g
Protein 187.1g	0%

Vitamin D 4.5IU	0%
Calcium 310.4mg	0%
Iron 16.8mg	0%
Potassium 3070.0mg	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: 17.7%

Protein: 31.5%

Carbs: 50.8%