Spanish

Valeria's arroz con pollo is for Dinner.

Valeria's arroz con pollo takes 15 minutes to prepare.

Valeria's arroz con pollo takes 20 minutes to cook.

Valeria's arroz con pollo makes 6 servings.

The ingredients for Valeria's arroz con pollo are:

White Rice, medium grain, 2.5 cup
Carrots sherede, 1 large
Onions, raw, 1/2 medium
Peppers, sweet, red, raw, sliced, 1/6 of a pepper
Green Peppers (bell peppers), 1/6 of a pepper
Garlic, 1 clove
Peas, canned, .25 cup
Knorr Chicken Bouillon, 2 tsp
Chicken Breast, no skin, 3 breast, bone and skin removed
Azafran 1tsp
Black pepper 1/4 tsp

Here is how you make Valeria's arroz con pollo:

In a large casserole, spray pam and put chicken breast to brown on both sides.In the mean time, chop all vegetables in small pieces, and shred the carrot. Once chicken is golden on both sides add 5 cups of water. Add, black pepper, knorr chicken bouillion, azafran and salt if needed.Boil for 5-8 min. Add rice and continue to boil for another 5-8 min at high. Reduce heat to minimun add the peas and cover cook until rice is done.Serving Size: 6 1.5-cups servingsNumber of Servings: 6Recipe submitted by SparkPeople user VBMILE.

The nutritional information for Valeria's arroz con pollo is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 248.4

• Total Fat: 1.8 g
• Cholesterol: 68.4 mg
• Sodium: 290.0 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 1.2 g
• Protein: 29.7 g

Valeria's arroz con pollo is Spanish cuisine.