This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I'm just mad about Saffron. Saffron's mad about me. I'm just mad about Saffron. She's just mad about me."
-Donovan, Singer, Songwriter
Arroz Con Pollo is a Mexican dish often made casserole style using European rice. This recipe was a special request for the flavor of Arroz Con Pollo with the creaminess of risotto. It works really well. Enjoy!
The first time I had fresh peas I almost cried they were so good. But peas are not one of those vegetables that are widely available or available year round. I am not fond of canned peas. I find them to be softer and less fresh tasting than frozen peas. They usually contain much more salt as well.
4 ounces frozen peas = 87 calories, <1g fat, 0g sat fat, 0g mono fat, 6g protein, 15g carbohydrates, 127mg sodium, 0mg cholesterol
Servings = 3 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This recipe makes great leftovers. It is actually better the second day. Keep in the refrigerator for no more than 48 hours.
|1 tsp||olive oil|
|3 Tbsp||pumpkin seeds|
|2 cloves||garlic (minced)|
|1 large||red onion (diced)|
|2/3 cup||arborio rice|
|1/2 tsp||ground cumin|
|1/4 tsp||fresh ground black pepper|
|1/2||red bell pepper (diced)|
|1/2||yellow bell pepper (diced)|
|12||grape tomatoes (halved)|
|8 ounces||boneless skinless chicken breast (cut into strips)|
|1/2 cup||frozen peas (thawed)|
|1 ounce||semi soft goat cheese|
|3 Tbsp||fresh cilantro leaves|
Heat the oil in a medium sized skillet over medium heat. Add the pumpkin seeds and cook, stirring frequently, until they begin to turn brown. Add the garlic and cook for about one minute.
Add the diced onion and cook, stirring frequently, for about 5 minutes or until translucent. Add the arborio, water, paprika, saffron, cumin, salt and pepper. Cook over low-medium heat. Stir only occasionally to blend the spices.
As the rice nears being done, add the diced yellow and red peppers and the chicken.
Cook for about 7 to 10 minutes, then add the tomatoes, peas, goat cheese and cilantro to the rice and stir so that the goat cheese melts.
Serving size = about 2 cups
Servings = 3
Amount Per Serving
|Calories 432||Calories from Fat 101|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 52g||17%|
|Dietary Fiber 6g||25%|
|Vitamin A 55%||Vitamin C 111%|
|Calcium 9%||Iron 34%|
|Vitamin K 66 mcg||Potassium 820 mg|
|Magnesium 138 mg|