Low Fat Arroz con Pollo
Experience the comforting flavors of a classic dish with a healthier twist in this Low Fat Arroz con Pollo recipe. Loaded with tender chunks of chicken breast, vibrant vegetables like red bell pepper and peas, and aromatic spices including smoked paprika, cumin, and turmeric, this one-pot meal is both nourishing and satisfying. The use of long-grain brown rice and low-sodium chicken broth keeps it light yet hearty, while a garnish of fresh cilantro and a squeeze of lime add the perfect finishing touch. Ready in just an hour and ideal for a busy weeknight dinner, this easy-to-make, low-fat version of the traditional Latin American favorite will become a staple in your kitchen. Perfect for those seeking a healthy, flavorful, and family-friendly recipe!
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Recipe Information
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
Instructions
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.
In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and red bell pepper. Sauté for about 5 minutes until the vegetables are soft.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the uncooked long-grain brown rice, and cook for 2 minutes to toast the rice slightly.
Add the low-sodium chicken broth, tomato sauce, ground cumin, smoked paprika, turmeric, and the remaining salt and pepper.
Stir well to combine all ingredients, and bring the mixture to a boil.
Return the browned chicken pieces to the skillet, reduce the heat to low, and cover the skillet with a lid.
Let the mixture simmer for about 30 minutes, until the rice is fully cooked and has absorbed most of the liquid.
Add 1 cup of frozen peas to the skillet, cover, and cook for another 5 minutes.
Remove the skillet from heat and let it sit, covered, for 5 minutes to ensure the rice is fully cooked.
Stir in the chopped fresh cilantro, and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 32.7 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 310 mg | 24% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3070 mg | 65% | |
*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.
