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Have you had Arroz con Pollo? Traditional Arroz con Pollo (chicken and rice) is popular throughout Latin America and the Caribbean. It’s delicious.
This easy arroz con pollo is a quick and easy one-pot variation using leftover cooked chicken that can be made in about 30 minutes. It’s from Weight Watchers Simply the Best: 250 Prizewinning Family Recipes (affiliate link), a cookbook I’ve been turning to regularly since the late ’90s. (It shows the old points along with complete nutritional information.)
We had this Easy Arroz on Pollo for supper on Sunday using leftover rotisserie chicken from Costco. It was simple to make and very yummy.
Recipe Notes
I didn’t have the can of tomatoes with green chiles called for, so I substituted salsa instead. It turned out flavorful but not spicy and the servings were generous.
Served with Caesar salad, this easy arroz con pollo made a satisfying meal. And there was plenty left for a quick and easy lunch Monday.
How Many Calories and WW Points in Arroz con Pollo (Mexican Chicken with Rice)?
According to my calculations, each serving has about 348 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
If you’ve made this Mexican-inspired chicken with rice, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Easy Arroz Con Pollo
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 cup long grain rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1 can (10 ounces) tomatoes with green chiles (or substitute 1-1/4 cups salsa like I did)
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 2 cups chopped cooked skinless chicken
- 1 cup frozen green peas, thawed
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large nonstick skillet (affiliate link) set over medium heat. Add the rice, onion and garlic, and cook, stirring as needed, until the onion is softened and the rice is lightly browned, about 5 minutes.
- Add the chicken broth, tomatoes, oregano, and cumin and bring to a boil.
- Reduce the heat to low and simmer, covered, stirring a couple of times, until the rice is tender, about 20 minutes.
- Add the chopped cooked chicken and peas and cook, covered, stirring occasionally, until the chicken is heated through, about 5 minutes.
- Season to taste with salt and freshly ground black pepper and fluff the mixture with a fork before serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old plan) This makes 4 hearty portions of easy arroz con pollo. Since I didn’t have a can of tomatoes and chiles, I substituted 1-1/4 cups fresh salsa I had in the fridge instead with good results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The limes add a lot. It freezes well.
Hi Sally, Thanks for taking the time to let us know 🙂
Forgot to add stars on the previous review.
This was soooo good! I added just a pinch more cumin since we love it in this house. My husband and mother-in-law loved it as well. So glad to have found your website. I get recipes from other sites and now I have another place to go to find more great WW recipes!
Very good – I used 2 Cups of Shredded Chicken, Chicken Bone Broth (low sodium) and I had salsa in the fridge at the bottom of the jug so used it all up (2 cups) added some extra bone broth at the end and it soaked it up right away – Unfortunately, my husband didn’t like it because (news to me) he doesn’t like salsa! Anyway – I really loved it! Thanks. I was needing a good recipe for the batch of shredded chicken I made this weekend.
What’s the sodium?
How many cups are in each serving?
Hi Nisha – 1/4th of the recipe is 9 WWPP. I’m not sure about the cups.