This Arroz Con Pollo Mexican Chicken and Rice Recipe is just 298 calories and has over 34g of protein!. Arroz con pollo recipes make great weeknight meals. You cook everything in one skillet (less clean up!) and this recipe feeds 6, enough for everyone, or leftovers.
Ingredients You’ll Need:
- Olive oil spray
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon pepper
- ¼ teaspoon cayenne
- 8 pieces of chicken one whole cut up, or breast fillets, legs, thighs, etc.
- 1 onion chopped
- 2 bell peppers chopped
- 2 cloves garlic minced
- 1 ½ cups low-salt chicken broth
- 1/ 15-ounce can tomato sauce
- 1 cup long-grain white rice
- 1 cup frozen peas
- 4 tablespoons chopped cilantro
Low Calorie Arroz Con Pollo Chicken and Rice
Healthy Arroz Con Pollo Chicken and Rice Meal Prep and Storage
Meal Prep: You can meal prep 2 ways. You can cook the healthy recipe completely then store for later, or add the ingredients to a bag, mix and add to the freezer for later.
Storage: Will hold in the fridge for 5 days and the freezer for a month.
Reheating: Reheat in the microwave for 1-3 minutes, or in a 350 degree oven until warmed through (about 20 minutes)
Low Calorie Arroz Con Pollo Chicken and Rice
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Low Calorie Arroz Con Pollo Chicken and Rice
Ingredients
- Olive oil spray
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon pepper
- ¼ teaspoon cayenne
- 8 pieces of chicken one whole cut up, or breast fillets, legs, thighs, etc.
- 1 onion chopped
- 2 bell peppers chopped
- 2 cloves garlic minced
- 1 ½ cups low-salt chicken broth
- 1/ 15-ounce can tomato sauce
- 1 cup long-grain white rice
- 1 cup frozen peas
- 4 tablespoons chopped cilantro
Instructions
- To a medium bowl combine the salt, garlic powder, cumin, pepper and cayenne. Mix and set aside.
- Heat a large skillet with a lid over medium-high heat and spray with olive oil.
- Coat the chicken with half of the spice mixture. Add to the hot pan and brown on all sides.
- Add in the onion, bell peppers and cook for 5 minutes until lightly softened.
- To the remaining spices, add the chicken broth and tomato sauce. Mix well and set aside.
- Remove the chicken to a plate and add the garlic and the rice to the skillet and cook for 1 minute, then add in the chicken broth mixture, and peas. Mix well and place the chicken atop the rice and veggies.
- Cover and cook for 30 minutes, until all the liquid is absorbed and the chicken is cooked through.
- Top with cilantro and serve hot.
Notes
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Arroz Con Pollo
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Love all your recipes
Hi, this sounds great! I’m starting to prep it now. I see you say to cook the chicken on medium-high but after you add everything into the pan to cook for 30, is it still med-high.? Thanks for sharing!
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