Chicken and Rice

Chicken and Rice

Prep:
20 mins
Cooking:
40 mins
Level:
Intermediate
Yields:
6

Classic Latin American Chicken and Rice recipe gets some extra enhancement from the grated cheese topping added at the end. Great for entertaining or a special family meal.

Ingredients

  • 3 pounds chicken pieces, skin removed
  • Salt and ground black pepper
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cups uncooked long-grain white rice
  • 2 cups water
  • 2 large carrots, sliced
  • 1/2 cup chopped red bell pepper
  • 1/2 cup pimiento-stuffed green olives, cut in half
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup frozen peas, thawed
  • 2 tablespoons grated cotija or Parmesan cheese

Directions

SPRINKLE chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.

HEAT remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.

REDUCE heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.

Baker's Comments

Nutritional Information

  • Serving Size
    1/6 of recipe
  • Calories 520
  • Calories from Fat 80

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 9g 13%
  • Saturated Fat 2g 9%
  • Cholesterol 135mg 44%
  • Sodium 570mg 24%
  • Carbohydrates 49g 16%
  • Dietary Fiber 4g 14%
  • Sugars 6g
  • Protein 59g
  • Vitamin A 120%
  • Vitamin C 80%
  • Calcium 8%
  • Iron 25%

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