Quinoa Arroz Con Pollo
This quinoa arroz con pollo is a healthy one pot dinner ready in 30 minutes. Made with chicken, vegetables, and quinoa instead of rice for a lighter Latin meal.
Servings 4 Servings
Calories 283kcal
Ingredients
- 1 Cup Quinoa uncooked
- 1 3/4 Cups Chicken Stock
- 2 Medium Carrots peeled and diced
- 1 Medium Onion chopped
- 1 Red Pepper chopped
- 1-2 Teaspoons Yellow Sazon or any latin seasoning
- 2 Chicken breasts cut into small bite-size pieces
- 1 Cup Frozen Peas
- Salt + Pepper to taste
- 1 Tablespoon Olive Oil
Instructions
- Rinse quinoa under cold water using a fine mesh strainer. Set aside
- In a large pot or deep skillet, heat the oil over medium heat
- Add onions, peppers, and carrots. Sauté until softened, about 4–5 minutes
- Add chicken and cook until lightly browned on all sides, about 5 minutes
- Stir in quinoa until combined
- Pour in the chicken stock and sazón. Stir and bring to a boil
- Once boiling, cover and reduce heat to low
- Cook until quinoa is fluffy and liquid is absorbed, about 12–15 minutes
- Add peas and cook until heated through
- Taste and adjust salt and pepper as needed
- Serve and enjoy
Notes
• Rinse quinoa to remove bitterness
• If the mixture looks dry, add 2–3 tablespoons of extra stock
• You can add mushrooms, corn, or peppers
• Store leftovers in fridge up to 3 days
• If the mixture looks dry, add 2–3 tablespoons of extra stock
• You can add mushrooms, corn, or peppers
• Store leftovers in fridge up to 3 days
Nutrition
Calories: 283kcal | Carbohydrates: 42g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 247mg | Potassium: 622mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6305IU | Vitamin C: 56.3mg | Calcium: 48mg | Iron: 2.9mg
