Try this Arroz Con Pollo (Rice-Chicken Skillet Dinner) recipe, or contribute your own.
Suggest a better description1. In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt, cover and simmer 15-20 minutes. 2. Grind mixed spices and garlic. Add a little water and set aside. 3. In a skillet brown rice in 1 tablespoon oil. 4. Add browned rice to chicken. Cover and simmer 5 minutes. 5. Add spices, tomato sauce, and enough boiling water to cover. Simmer for 20-25 minutes. 6. Stir only once during the simmering process. 7. Serves 8-10. (Try the hot chili sauce with this dish.) 8. (Vermicelli could be substituted for rice.) Recipe by: From South Texas Mexican Cook Book by Lucy Garza Posted to MC-Recipe Digest by c4@groupz.net on Feb 12, 1998
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 479 | ||
Calories from Fat: 70 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.4mg | 0 % | |
Potassium 160.6mg | 4 % | |
Total Carbohydrate 92.4g | 27 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 91.2g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 479
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