Let’s build a healthier option with tasty ingredients! Get ready to add this recipe to your cookbook! The Spanish and Latin American blend version of Chicken & Rice will get you going in your meal selection.
Preparation Time: 30 minutes
Servings: 8
Ingredients
- 3 large red, orange, and/or yellow bell peppers, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can nosodium-added tomato sauce
- 1 (15 ounce) can nosodium-added diced
- 1 ½ cups reduced-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon salt, divided
- ½ teaspoon ground pepper
- ½ teaspoon ground cumin
- ½ teaspoon saffron or 1/4 teaspoon ground turmeric
- 2 pounds boneless, skinless chicken thighs
- 2 cups instant brown rice, such as Minute Rice
- 1 cup frozen peas
- ½ cup chopped green olives with pimientos
- ¼ cup chopped fresh
cilantro (Optional)
Instructions
Step 1: Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5 1/2 hours.
Step 2: Stir in rice, peas, and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.
Step 3: Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.
Article Source: https://www.eatingwell.com/recipe/269113/slow-cooker-arroz-con-pollo-chicken-rice/
0 Comments