Microwave arroz con pollo

Name: Microwave arroz con pollo
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 1 servings
Cuisine: Latin American
Ingredients: ⅓ cup frozen pepper and onion blend; 1 tsp olive oil; ¼ cup tomato sauce; ¼ tsp ground cumin; ¼ tsp ground turmeric; ¼ tsp garlic powder; 1 pinch dried oregano; 1 pinch salt; ¼ cup frozen peas; ¾ cup canned chicken breast, drained; 1 cup microwave rice pouches, half an 8.8 oz pouch; ½ oz Kalamata olives (optional)

Golden cumin and tomato rice with chicken and sweet peas, the Latin American chicken-and-rice classic made in one bowl in about fifteen minutes.

15 min total
6 min hands-on
Anyone can make this
Serves 1
About $2.44 a serving
390 calories
Good the next day
Gluten-free
Dairy-free

Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.

Ingredients

For 1 servings.

⅓ cup frozen pepper and onion blend
¼ cup tomato sauce
¼ cup frozen peas
¾ cup canned chicken breast, drained
1 cup microwave rice pouches, half an 8.8 oz pouch
½ oz Kalamata olives (optional)

From your pantry

1 tsp olive oil
¼ tsp ground cumin
¼ tsp ground turmeric
¼ tsp garlic powder
1 pinch dried oregano
1 pinch salt

Each serving has about 390 calories, 27 g protein, 53 g carbs and 9 g fat, and costs about $2.44 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No tomato sauce? Crushed tomatoes work.
No frozen peas? Frozen mixed vegetables work.
No Kalamata olives? Black olives work.

Steps

Tap an underlined word for a quick explanation.

Microwave the peppers and onions with the olive oil in a large microwave-safe bowl, covered, for 2 minutes, until soft.
Timer: 2 min
in the tomato sauce, cumin, turmeric, garlic powder, oregano and salt.
Dolly’s tip: Turmeric is what turns the rice golden. It stains, so wipe spills right away.
Add the peas and chicken, cover, and microwave 2 minutes until hot.
Timer: 2 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Squeeze the rice pouch to break up the grains and tip half of it into the bowl.
Dolly’s tip: Fold the pouch closed and keep the other half in the fridge for tomorrow.
Stir until every grain is coated and golden, then cover and microwave 2 minutes, stirring halfway, until steaming.
Timer: 2 min
Tear the olives over the top and eat it hot, or cool it, cover it and refrigerate for up to 3 days.
Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.