Arroz Con Pollo

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Arroz Con Pollo

Arroz Con Pollo
2 tbsp. butter
4 small Raley's boneless, skinless chicken breasts (about 1½ lbs.)
1 cup long grain white rice
1 cup Raley's Fresh Pico de Gallo (in our Produce Dept.)
1¼ cups Raley's Chili and Lime Infused Chicken Broth
1/2 cup white wine
1/2 cup sliced pimento stuffed green olives
1½ tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3/4 cup Raley's California Fire Roasted Salsa
Chopped fresh cilantro (optional)
Sliced green onions (optional)

Prep: 25 minutes, Cook: about 35 minutes, Serves: 4 to 6

1. Melt butter in a large skillet over medium-high heat; add chicken and cook for a few minutes on each side to brown. Stir in rice and cook for 5 minutes more.

2. Stir in pico de gallo, broth, wine, olives and seasonings; reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes.

3. Stir in salsa and sprinkle with cilantro and green onions, if you like. 

Nutritional Information:
411 calories, 35 g protein, 9 g total fat (4 g sat., 0 g trans), 39 g carbohydrate,1 g fiber, 3 g sugar, 93 mg cholesterol, 913 mg sodium, 10 points


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