Lunch / Dinner
Arroz con Pollo
Peas, green olives, pimientos, and a healthy dose of olive oil make this version of the Spanish classic arroz con pollo [ah-ROHS con POH-yoh] a family favorite.
Combine cumin, oregano, salt, pepper, paprika, and cayenne in a bowl. Rub the mixture over chicken to coat. Heat oil in a large sauté pan over medium-high heat. Add chicken; cook until it's browned, about 4 minutes. Add ham, onion, and garlic; sauté 3 minutes.
Stir in rice, cook 1 minute, then deglaze pan with wine. Simmer until nearly evaporated. Add broth, tomatoes, and bay leaf. Bring rice mixture to a boil, reduce heat to low, cover pan, and cook until rice is tender, 20–25 minutes.
Add peas, olives, and pimientos to rice; cover pan and simmer 3 minutes to blend flavors. Remove bay leaf before serving.
Add the rice to the chicken mixture and stir to coat with oil. Cook for 1 minute.
Thaw peas in cold water and drain before adding to the pan. Stir in Spanish olives and pimientos.
Per serving (1 1/2 cups)
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Cholesterol 102mg 34%
Sodium 737mg 30%
Carbs 38g 12%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.