Rice with Chicken | Arroz Con Pollo
Esta receta está en inglés. La información nutricional y las preguntas están traducidas.
This stewed chicken and rice dish comes together with tomatoes and traditional seasonings. This one-pan meal is an all-time favorite.
Preparación: 30 min · Cocción: 75 min
Ingredientes
- 4 6-ounce chicken thighs (bone-in, skin removed) información nutricional
- 1/2 teaspoon Kosher salt información nutricional
- 1/2 teaspoon black pepper información nutricional
- 1 yellow onion (peeled and chopped) información nutricional
- 1 bell pepper (cored, seeded, and chopped) información nutricional
- 3 garlic cloves (peeled and minced) información nutricional
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano información nutricional
- 1 cup long-grain white rice (uncooked) información nutricional
- 1 can (14.5 oz) low-sodium diced tomatoes (including liquid) información nutricional
- 2 cups water
- 1 cube low sodium chicken bouillon
Los enlaces "información nutricional" llevan al alimento genérico más parecido en FoodFactly, por 100 g.
Información nutricional por ración
| Nutriente | Por ración | % DV |
|---|---|---|
| Calorías | 363 kcal | |
| Grasas totales | 9 g | 12% |
| Grasas saturadas | 2 g | 10% |
| Colesterol | 112 mg | 37% |
| Sodio | 580 mg | 25% |
| Carbohidratos totales | 45 g | 16% |
| Fibra alimentaria | 5 g | 18% |
| Azúcares totales | 5 g | |
| Azúcares añadidos | 0 g | 0% |
| Proteínas | 26 g | 52% |
| Vitamina D | 0 µg | 0% |
| Calcio | 88 mg | 7% |
| Hierro | 3 mg | 17% |
| Potasio | 610 mg | 13% |
Análisis nutricional por ración publicado por el USDA con la receta. % VD: porcentaje del valor diario de la FDA para adultos.
Grupos de alimentos MyPlate por ración
- Protein Foods: 3 ounces
Preparación
- To trim, lay chicken thighs on the cutting board, skin side up. Push the chicken down so the excess fat is on the cutting board (the excess is the part that isn’t right on top of the chicken). Using kitchen scissors or a sharp knife, cut off excess fat and discard. Pat chicken dry with paper towels, and discard towels.
- Place the skillet over medium high heat and when it is hot, add the chicken thighs, skin side down and cook until browned, then flip, about 5 minutes on each side.
- Turn the heat off, carefully remove the chicken from the skillet and transfer to the plate. Pour off all but 1 tablespoon fat.
- Reheat the skillet over low heat and add the onion, pepper, garlic, cumin, and oregano and cook until the onion is softened, about 10 minutes.
- Add the uncooked rice and tomatoes and stir well.
- Add the water and bouillon cube and bring to a boil over high heat. Return chicken to pan, skin side down, turn the heat down to low and cover.
- Cook chicken for 20 minutes and then carefully flip so that the skin side is up.
- Cover and cook for an additional 20 minutes. Serve right away.
Notas
Learn more about: Bell Peppers Garlic Onions
Fuente
USDA Center for Nutrition Policy and Promotion
Publicada en USDA MyPlate Kitchen (www.myplate.gov/recipes/rice-chicken-arroz-con-pollo, cerrado por el USDA en enero de 2026; copia archivada). Obra del gobierno federal de EE. UU., de dominio público.
Información nutricional general, no consejo médico.