High Protein Arroz con Pollo

Elevate your weeknight dinner game with this High Protein Arroz con Pollo, a wholesome twist on the classic Latin-inspired dish. Packed with lean chicken breast, fiber-rich black beans, and hearty brown rice, this one-pot wonder delivers bold flavors and a satisfying protein punch. A vibrant medley of smoked paprika, cumin, and cayenne pepper creates a warm, smoky base, complemented by the sweetness of red bell peppers and the freshness of cilantro. Simmered to perfection in a savory tomato and chicken broth, this nutritious, gluten-free recipe is ideal for meal prep or feeding a hungry family. Ready in just an hour, it’s a flavorful and healthy option that's as easy as it is delicious!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 medium onion
• 1 large red bell pepper
• 4 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 1 cup brown rice
• 2.5 cups chicken broth
• 15 ounce can black beans
• 14 ounce can diced tomatoes
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro

Directions

Step 1

Cut the chicken breast into 1-inch pieces. Season with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until they are golden brown on all sides. Remove the chicken from the pan and set it aside.

Step 3

In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and red bell pepper. Saute for about 5 minutes until they are tender.

Step 4

Add minced garlic to the pan and cook for another minute until fragrant.

Step 5

Stir in the cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute to toast the spices.

Step 6

Add the brown rice to the pan and stir it into the onion and spices mixture, allowing the rice to be coated.

Step 7

Add the chicken broth, canned diced tomatoes (with their juices), and black beans (rinsed and drained) to the skillet. Stir well to combine all ingredients.

Step 8

Return the browned chicken to the pan, submerging it into the liquid and rice mixture.

Step 9

Bring the contents to a boil, then reduce the heat to low. Cover the skillet tightly and let it simmer for about 35 minutes, or until the rice is cooked and has absorbed most of the liquid.

Step 10

In the last 5 minutes of cooking, stir in the frozen peas and let them cook until they are bright green and tender.

Step 11

Check for seasoning and adjust salt and pepper as needed.

Step 12

Once cooked, remove from heat and let it sit covered for 5 minutes.

Step 13

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	2494 grams (2494.0g)

Amount per serving	% Daily Value*
Calories	2070

Total Fat 58.50g	75%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 2.70g
Cholesterol 578mg	193%
Sodium 5052mg	220%
Total Carbohydrate 131.70g	48%
Dietary Fiber 32.20g	115%
Total Sugars 34.80g
Protein 246.90g	494%

Vitamin D 34IU	170%
Calcium 469mg	36%
Iron 19mg	104%
Potassium 4247mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 48.4%

Carbs: 25.8%