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Classic Latin American Chicken and Rice recipe gets extra enhancement from a grated cheese topping added at the end. Great for entertaining or a family meal.
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Original reipce makes 2 dozen Change Servings
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.
| Calories | 520 |
| Calories from Fat | 80 |
| %Daily Value* | |
| Total Fat 9g | 13% |
| Saturated Fat 2g | 9% |
| Cholesterol 135mg | 44% |
| Sodium 570mg | 24% |
| Total Carbohydrate 49g | 16% |
| Dietary Fiber 4g | 14% |
| Sugars 6g | |
| Protein 59g |
| Vitamin A | 120% |
| Vitamin C | 80% |
| Calcium | 8% |
| Iron | 25% |
| * Percent Daily Values are based on a 2,000 calorie diet. |
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