Arroz con Pollo

Arroz con Pollo is a vibrant and hearty Mexican dish that combines tender chicken with flavorful rice and vegetables, making it a perfect high-protein lunch option. This comforting meal is rich in spices and colors, providing a delightful taste experience.

Ingredients

• Chicken thighs - 400 grams, boneless and skinless
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, chopped
• Tomato - 1 medium, diced
• Rice - 1 cup, long-grain
• Chicken broth - 2 cups
• Frozen peas - 100 grams
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add minced garlic and chopped bell pepper, and cook for another 2 minutes.
4. Increase heat to medium-high and add the chicken thighs, browning them for about 5-7 minutes on each side.
5. Stir in the diced tomato, rice, cumin, paprika, turmeric, salt, and black pepper, mixing well.
6. Pour in the chicken broth, bring to a boil, then reduce heat to low and cover the skillet.
7. Let it simmer for 20 minutes, or until the rice is cooked and has absorbed the liquid.
8. Add frozen peas in the last 5 minutes of cooking.
9. Once done, remove from heat and let it sit covered for an additional 5 minutes.
10. Fluff the rice with a fork, garnish with fresh cilantro, and serve.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 650 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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