Nutrition info - Recipes

Arroz con Pollo

Chicken and rice is especially nice when you prepare Arroz con Pollo. There's lots of great Mexican flavor, and this dish packs a spicy, scrumptious punch.

Arroz con Pollo


For 6 people

  • 1 teaspoon(s) vegetable oil
  • 6 small chicken thighs, skin and fat removed (1.5 lbs)
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 1/2 cup(s) long grain white rice
  • 1 lemon
  • 1 garlic clove, minced
  • 1/8 teaspoon(s) cayenne pepper
  • 14 1/2 ounce(s) chicken broth
  • 1 1/4 cup(s) water
  • 10 ounce(s) peas


In a nonstick 12" skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minutes. Meanwhile use a vegetable peeler to remove a 3" strip of peel from the lemon. Stir lemon peel, rice, garlic, cayenne, broth, water and salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute. Stir in peas; cover and cook 5 minute Remove skillet from heat. Spoon into a serving dish and garnish with lemon wedges.

Nutrition facts

  • Kcal: 452.17 kcal
  • Fibers (g): 3.41g
  • Sodium (mg): 2300.01mg
  • Carbs: 45.91g
  • Fat: 16.3g
  • Saturated fat (g): 4.71g
  • Proteins: 33.73g