Arroz con Pollo
This chicken and rice dish is a celebration of bold flavours and warming spices with mild heat. Topped with heart-healthy avocado, this easy, budget-friendly meal makes any weeknight dinner cozy.
20 minutes
6 servings
500 calories
Ingredients
1 cup uncooked white rice
2 cups water
2 bell peppers
1 1⁄2 avocados
1 1⁄2 lbs (675 g) boneless, skinless chicken thighs
2 tbsp olive oil
2 cups frozen peas
1 pkg Spanish Rice Seasoning or Taco Seasoning
2 tbsp tomato paste
Instructions
In Multipurpose Steamer, combine rice and water. Top with tray; microwave, uncovered, on high for about 16–18 min, or until tender.
Meanwhile, dice bell peppers and avocados. Cube chicken into 2" pieces.
Heat oil in Sauté Pan over medium-high heat. Cook chicken 7–8 min, stirring often, until cooked through. Add peppers, peas, seasoning, and tomato paste; stir-fry until tender crisp, about 3–5 min.
When rice is cooked, add to the pan; stir to combine. Divide into 6 bowls and top with diced avocado.
Nutritional Information
Per serving: Calories 500, Fat 21 g (Saturated 3 g, Trans 0 g), Cholesterol 75 mg, Sodium 500 mg, Carbohydrate 49 g (Fiber 4 g, Sugars 5 g), Protein 27 g.
Tips
Swap any of your favourite frozen veggies for peas.
Perfectly Balance Your Plate
This is a perfectly balanced plate.