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Arroz Con Pollo

 
One serving costs about $1.63

$1.63 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:51%

Spoonacular Score: 51%

 

Arroz Con Pollo could be just the gluten free recipe you've been looking for. This recipe serves 8. For $1.63 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This main course has 262 calories, 23g of protein, and 7g of fat per serving. 3 people were glad they tried this recipe. If you have coriander, bell pepper, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is good. Users who liked this recipe also liked Arroz con Pollo, Arroz Con Pollo, and Arroz Con Pollo.

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
3 cloves
3 cloves garlic
garlic
3
3  chicken breasts
chicken breasts
2 tsps
2 tsps cumin
cumin
2 tsps
2 tsps coriander
coriander
5.5 tsps
5.5 tsps turmeric
turmeric
1
1  onion
onion
1
1  bell pepper
bell pepper
1 can
1 can canned diced chiles
canned diced chiles
1 can
1 can canned diced tomatoes
canned diced tomatoes
4 cups
4 cups chicken broth
chicken broth
1 cup
1 cup dried rice
dried rice
1 tsp
1 tsp chili powder
chili powder
0.5 tsps
0.5 tsps salt
salt
0.5 tsps
0.5 tsps onion powder
onion powder
0.5 cups
0.5 cups shredded cheese
shredded cheese
2 Tbsps butter
2 Tbsps
butter
3 cloves garlic
3 cloves
garlic
3  chicken breasts
3
chicken breasts
2 tsps cumin
2 tsps
cumin
2 tsps coriander
2 tsps
coriander
5.5 tsps turmeric
5.5 tsps
turmeric
1  onion
1
onion
1  bell pepper
1
bell pepper
1 can canned diced chiles
1 can
canned diced chiles
1 can canned diced tomatoes
1 can
canned diced tomatoes
4 cups chicken broth
4 cups
chicken broth
1 cup dried rice
1 cup
dried rice
1 tsp chili powder
1 tsp
chili powder
0.5 tsps salt
0.5 tsps
salt
0.5 tsps onion powder
0.5 tsps
onion powder
0.5 cups shredded cheese
0.5 cups
shredded cheese

Equipment

frying pan
frying pan
pot
pot
frying pan
frying pan
pot
pot


Instructions

Start out by heating up a large pan on medium heat and melting your butter. Add in your garlic and give it a minute or two to cook up. Sprinkle your chicken with about 1 tsp of the cumin, coriander, and turmeric. Throw it in the pan and cook it up. Once your chicken is fully cooked, go ahead and add in your diced onion and pepper. Cook it all up for about 3 to 4 minutes. Add in your chiles and tomatoes. Swirl it around once or twice and add in your broth. Now add in your rice. Finally, add in the remaining tsp of chili powder, cumin, and coriander, the salt, the remaining 1/2 tsp of turmeric and the onion powder. Bring the pot to a boil and then turn down the heat to low and cover. Simmer the mixture for about 20 minutes or until the liquid is absorbed and the rice is cooked through. Grab your shredded cheese and spread it across the top of the chicken mixture. Cover for another minute or two and allow your cheese to melt completely.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.63
Ingredient
2 tablespoons butter
3 cloves garlic
3 chicken breasts
2 teaspoons cumin
2 teaspoons coriander
5.5 teaspoons turmeric
1 onion
1 bell pepper
1 can canned diced tomatoes
4 cups chicken broth
1 cup dried rice
1 teaspoon chili powder
½ teaspoons onion powder
½ cups shredded cheese
Price
$0.24
$0.20
$6.01
$0.26
$0.01
$0.58
$0.24
$0.60
$0.51
$3.02
$0.59
$0.09
$0.05
$0.60
$13.01

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
261 Calories
22g Protein
7g Total Fat
25g Carbs
13% Health Score
Limit These
Calories
261
13%

Fat
7g
11%

  Saturated Fat
3g
21%

Carbohydrates
25g
8%

  Sugar
2g
3%

Cholesterol
67mg
22%

Sodium
824mg
36%

Get Enough Of These
Protein
22g
46%

Vitamin B3
10mg
52%

Selenium
32µg
46%

Vitamin C
35mg
43%

Vitamin B6
0.85mg
42%

Manganese
0.55mg
27%

Phosphorus
272mg
27%

Potassium
644mg
18%

Vitamin B5
1mg
16%

Vitamin A
771IU
15%

Iron
2mg
13%

Magnesium
44mg
11%

Vitamin B2
0.18mg
11%

Zinc
1mg
9%

Calcium
85mg
9%

Copper
0.17mg
8%

Vitamin B1
0.12mg
8%

Fiber
1g
7%

Vitamin E
1mg
7%

Vitamin B12
0.38µg
6%

Folate
20µg
5%

Vitamin K
3µg
4%

Vitamin D
0.17µg
1%

covered percent of daily need

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