Low Sodium Arroz con Pollo

Transform your weeknight dinner routine with this vibrant and flavorful Low Sodium Arroz con Pollo—a healthier twist on the classic Latin American comfort food. Packed with tender, golden-seared chicken thighs, fragrant spices like cumin, smoked paprika, and turmeric, and a colorful medley of vegetables, this one-pot dish delivers bold taste without the added salt. Long-grain white rice is simmered to perfection in low-sodium chicken broth and tomatoes, soaking up every bit of the rich, savory flavors. Finished with a sprinkle of fresh cilantro and zesty lime wedges, this heart-healthy meal is perfect for families seeking a wholesome option that doesn't skimp on taste. Ready in just about an hour, it’s a satisfying, low-sodium dinner that’s as easy to make as it is irresistible to serve!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces skinless chicken thighs
• 2 tablespoons olive oil
• 1 chopped large onion
• 1 chopped red bell pepper
• 4 minced garlic cloves
• 1.5 cups long-grain white rice
• 3 cups low sodium chicken broth
• 1 can diced tomatoes
• 1 cup peas
• 2 chopped carrots
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon turmeric
• 1 bay leaf
• 0.25 cup chopped fresh cilantro
• as needed lime wedges

Directions

Step 1

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

Step 2

Add the chicken thighs and sear for about 5 minutes on each side, until golden brown. Transfer the chicken to a plate and set aside.

Step 3

In the same skillet, add another tablespoon of olive oil. Add the chopped onion and red bell pepper. Sauté for about 5 minutes or until softened.

Step 4

Add the minced garlic, cumin, smoked paprika, black pepper, and turmeric to the skillet. Cook for another 1-2 minutes until the spices are fragrant.

Step 5

Stir in the rice and toast for about 2 minutes, ensuring it's well-coated with the spice mixture.

Step 6

Pour in the low sodium chicken broth and add the can of diced tomatoes along with the juice. Stir well to combine.

Step 7

Return the chicken thighs to the skillet, nestling them into the rice mixture.

Step 8

Add the chopped carrots, bay leaf, and peas to the skillet. Bring the mixture to a boil.

Step 9

Once boiling, reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed.

Step 10

Remove the skillet from the heat and let it rest, covered, for about 5 minutes.

Step 11

Discard the bay leaf, then fluff the rice with a fork.

Step 12

Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2385.0g)

Amount per serving	% Daily Value*
Calories	1635.1

Total Fat 60.5g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 333.8mg	0%
Sodium 2526.6mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 28.3g	0%
Total Sugars 37.5g
Protein 111.4g	0%

Vitamin D 0IU	0%
Calcium 493.0mg	0%
Iron 19.9mg	0%
Potassium 4050.7mg	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: 32.9%

Protein: 27.0%

Carbs: 40.1%