University of Illinois Extension
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Arroz con Pollo (Chicken with Rice)
Total : 75 min Prep : 15 min


  • 4 skinless, boneless chicken breast halves (about 1.2 pounds)
  • ½ teaspoon salt
  • 1 cup frozen green bell pepper, chopped
  • 1 ½ teaspoons minced garlic
  • 1 cup long-grain white rice
  • 1 14.5-ounce can chicken broth
  • ½ cup white wine
  • 1 14.5-ounce can stewed tomatoes
  • 1 cup onion pearls


  1. Cut each breast into 1 inch pieces. Sprinkle chicken with 1/4 teaspoon salt.
  2. Heat large skillet and add chicken. Cook until golden. Remove chicken, and set aside.
  3. Add green pepper, onions, and garlic to skillet. Cook for 5 minutes.
  4. Add rice; cook and stir until rice is opaque, 1 to 2 minutes.
  5. Stir in broth, white wine, and tomatoes, followed by remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
  6. Return chicken to the skillet, and cook about 5 minutes until chicken is reheated.
Exchange: 2 starch, 2 lean meat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
9 1-cup servings
 Amount Per Serving
 Calories 218      Calories from Fat 22
% Daily Value 
3% Total Fat 2g
12% Cholesterol   35mg
34% Sodium   827mg
9% Total Carbohydrate   28g
4%   Dietary Fiber   1g
0%   Sugars   0g
34% Protein   17g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: