Mexican arroz con pollo
Ready in 40 min1 serving
646kcal · per serving
Protein45.4 g
Carbs76.6 g
Fat14.4 g
Ingredients
- 150 g Chicken breast, raw
- 8 g Olive oil
- 60 g Onion
- 5 g Garlic (clove)
- 80 g Red bell pepper
- 1 g Cumin
- 75 g White rice, uncooked
- 80 g Canned peeled tomatoes
- 200 ml Vegetable stock
- 50 g Green peas
Steps
- Brown the diced chicken in the oil, then add the onion, garlic, pepper and cumin for 3 min.
- Add the rice, toast it for 1 min, then pour in the tomatoes and stock. Cover and simmer for 18 min.
- Stir in the peas 5 min before the end and let rest off the heat for 5 min.
Borscht with white beans646 kcal · 24.9 g protein
Chicken yakitori skewers with rice647 kcal · 47.5 g protein
Sausage and pepper pasta bake645 kcal · 31.7 g protein
Italian tuna and white bean salad648 kcal · 53.2 g protein