High Protein Arroz con Pollo
Elevate your weeknight dinner game with this *High Protein Arroz con Pollo*, a hearty and wholesome twist on the classic Latin American dish. Packed with lean chicken breast, fiber-rich black beans, and nutrient-dense brown rice, this one-pot recipe is a flavorful and protein-packed meal perfect for fueling your busy day. The savory blend of smoked paprika, ground cumin, and cayenne pepper brings a bold, aromatic depth to the dish, while colorful veggies like red bell peppers, onion, and peas round out the meal with vibrant freshness. Simmered in chicken broth and tomatoes, this easy-to-make recipe comes together in under an hour and delivers comfort and nutrition in every bite. Garnished with fresh cilantro, it’s a crowd-pleasing, high-protein dinner that’s as satisfying as it is nutritious. Perfect for meal prep, family dinners, or anyone craving a healthier take on a beloved classic!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 medium onion
- 1 large red bell pepper
- 4 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 1 cup brown rice
- 2.5 cups chicken broth
- 15 ounce can black beans
- 14 ounce can diced tomatoes
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Cut the chicken breast into 1-inch pieces. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until they are golden brown on all sides. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and red bell pepper. Saute for about 5 minutes until they are tender.
Add minced garlic to the pan and cook for another minute until fragrant.
Stir in the cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute to toast the spices.
Add the brown rice to the pan and stir it into the onion and spices mixture, allowing the rice to be coated.
Add the chicken broth, canned diced tomatoes (with their juices), and black beans (rinsed and drained) to the skillet. Stir well to combine all ingredients.
Return the browned chicken to the pan, submerging it into the liquid and rice mixture.
Bring the contents to a boil, then reduce the heat to low. Cover the skillet tightly and let it simmer for about 35 minutes, or until the rice is cooked and has absorbed most of the liquid.
In the last 5 minutes of cooking, stir in the frozen peas and let them cook until they are bright green and tender.
Check for seasoning and adjust salt and pepper as needed.
Once cooked, remove from heat and let it sit covered for 5 minutes.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5052 mg | 220% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 34.8 g | ||
| Protein | 246.9 g | 494% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 468 mg | 36% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4247 mg | 90% | |
*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.
