One Pot Mexican Chicken and Rice
One Pot Mexican Chicken and Rice (also known as Arroz con Pollo) is made of chicken, rice and vegetables cooked in a flavorful tomato broth. Everything cooks together in one pan for no mess and easy clean up!
Servings: 4 servings
- 1 1/2 pounds boneless skinless chicken breasts
- olive oil
- Salt & pepper
- 1 cup long grain white rice
- 2 cups chicken broth
- 8 ounced canned tomato sauce
- 1 teaspoon tomato bouillon Caldo de Tomat
- 2 teaspoon minced garlic
- 1 teaspoon chili powder
- 1 1/2 cups frozen peas & carrots or mixed vegetables
Cut chicken into one-inch pieces and season with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat and add chicken. Cook until just barely browned, but not cooked through.
Push chicken to the side and add a teaspoon of oil to the empty side of the pan. Add one cup of long grain white rice and saute for one minute, stirring constantly. Add remaining ingredients, stir, and bring to a boil. Cover and reduce heat to low for about 20 minutes or until rice is tender and fluffy. If there is still liquid in the pan, uncover and simmer until the liquid is reduced.
Let sit for a few minutes for the sauce to thicken, then garnish with sliced olives or cilantro if desired.
Calories: 433kcal | Carbohydrates: 44g | Protein: 44g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 695mg | Potassium: 895mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5135IU | Vitamin C: 14.6mg | Calcium: 45mg | Iron: 2.2mg