Arroz con Pollo
I’ve realized that I’m really bad at making recipes “in season.” Most people take advantage of the fresh veggies growing in their gardens by making big, beautiful salads. But, for some reason, I don’t do that. I see a recipe that looks good, and I make it. I learned last week that this is not a smart way to cook. People make salads in the summer so they don’t have to turn their ovens on and make their already-hot homes even hotter. Duh.
Lucky for you, the weather seems to be turning a bit cooler. I’m currently sitting on the couch with the windows open and a blanket on my lap. Fall is in the air, so make this recipe – NOW – before it gets too hot again!
Arroz con Pollo
From Weight Watchers Simply the Best cookbook
Makes 4 servings
9 Points Plus per serving
2 teaspoons olive oil
1 cup long-grain rice
1 onion, chopped
2 garlic cloves, minced
2 cups low-sodium chicken broth
One 10-ounce can tomatoes with green chiles
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cups cubed cooked skinless chicken breasts
1 cup thawed frozen green peas
- In a large nonstick skillet, heat the oil. Add the rice, onion and garlic; cook, stirring as needed, until the onion is softened and the rice is lightly browned, 5-6 minutes.
- Add the broth, tomatoes, oregano and cumin; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the rice is tender, about 20 minutes.
- Add the chicken and pears; cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through, 3-4 minutes. Fluff the mixture with a fork before serving.