Arroz con Pollo (Chicken with Brown Rice)

Makes: 
6 servings
Utensil: 
5 Qt./4.7 L Multi-Purpose Oil Core
medium mixing bowl
Rate Recipe: 
Contributed By: 
Chef John Lara
Personal chef to former U.S. President

Ingredients

Recipe Description: 

This low-calorie, low-fat meal provides a healthy and tasty one-dish meal that can be easily frozen.

2
pounds
boneless, skinless chicken breast, cubed
(900
g)
14
pound
onions, diced
(113
g)
32
ounces
chicken broth, low sodium
(950
mL)
4
ounces
tomato sauce, low sodium
(120
mL)
4
ounces
diced green chilies
(113
g)
1
teaspoon
ground cumin
(5
mL)
1
teaspoon
chili powder
(5
mL)
1
teaspoon
garlic powder
(5
mL)
1
teaspoon
sea salt
(5
mL)
2
cups
brown rice, parboiled
(380
g)
12
pound
zucchini, quartered and sliced
(230
g)
14
pound
grape tomatoes, sliced
(113
g)
14
cup
cilantro, chopped
(10
g)
2
medium limes, garnish
Directions: 
  1. Preheat electric roaster to 300°F/149°C. Add chicken and onions. Cover and allow chicken to cook for 15 minutes, stirring intermittently.
  2. In medium bowl, whisk together chicken broth, tomato sauce, green chilies, and spices.
  3. Add broth mixture to chicken and onions in MP5 and combine.
  4. Add brown rice to chicken mixture and gently fold together.
  5. Reset electric roaster temperature to RIC1, cover, and continue to cook.
  6. Once the timer set at RIC1 expires, add zucchini into electric roaster, re-cover, and allow to cook for 3 - 5 miutes. Set heat to 150°F/66°C to keep warm prior to serving.
  7. Plate and sprinkle with grape tomatoes and cilantro.
  8. Garnish with lime wedges.
Tips: 
  • This dish can be easily frozen. Do not add tomatoes or cilantro if freezing.
Nutritional Information per Serving
Calories: 
220
Total Fat: 
3g
Saturated Fat: 
1g
Cholesterol: 
88mg
Sodium: 
559mg
Total Carbs: 
8g
Dietary Fiber: 
2g
Sugar: 
3g
Protein: 
39g

Directions

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