Slow Cooker Arroz con Pollo
Take 20 minutes of your morning to prepare this chicken and rice dish, then go do what you have planned for the day and let the slow-cooker do the rest of the work. Simply add the peas and olives before serving and enjoy!
1 1/2 cups uncooked long grain rice
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 green bell pepper, seeded and chopped
1 teaspoon chili powder
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon, dissolved in 2 cups warm water
1 (14.5-ounce) can diced tomatoes, undrained
1 1/2 pounds boneless, skinless chicken breast halves or tenders, cut into 1-inch-thick strips
1 cup frozen peas, thawed
1/4 cup coarsely chopped or sliced pimiento-stuffed olives
- Place rice and oil in 5-quart slow cooker; stir until all the rice is coated in oil. Add onion, garlic, bell pepper, chili powder, bouillon mixture and diced tomatoes; stir to combine.
- Arrange the chicken pieces evenly in the slow cooker.
- Coo on HIGH for 3 to 4 hours or LOW for 5 to 6 hours or until chicken is tender.
- Stir in peas and olives about 15 minutes before serving.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 280; Calories from Fat: 40; Total Fat: 4.5g; Saturated Fat: 0.5g; Cholesterol: 50mg; Sodium: 700mg; Carbohydrates: 37g; Dietary Fiber: 3g; Sugars: 4g; Protein: 24g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.