Chicken with rice and peas
4
Points®
Total time: 5 hr 32 min • Prep: 12 min • Cook: 5 hr 20 min • Serves: 4 • Difficulty: Easy
Similar to the favorite Spanish dish, Arroz con Pollo, this one-pot dinner is ideal for making in a slow cooker. The chicken, rice, and vegetables cook perfectly together, without fuss. Just combine the ingredients in the cooker, cover with the lid, turn on it on, and then you can go about your day. We’ve used chicken breasts but boneless chicken thighs could work here too. To give the rice a fluffy texture, you might like to toss the mixture with a fork just before serving. If you like your food spicy, double the cayenne. Serve with a simple salad for a hassle-free meal.
Ingredients
Uncooked skinless boneless chicken breast
1 pound(s)
Red onion
1 large, finely chopped
Carrots
2 medium, Finely chopped
Garlic
2 clove(s), minced
Canned diced tomatoes
14½ oz
Reduced sodium chicken broth
¾ cup(s)
Uncooked white rice
⅔ cup(s), long-grained variety
Ground turmeric
½ tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Cayenne pepper
⅛ tsp
Frozen green peas
1 cup(s), thawed
Green bell pepper
½ strip(s), finely diced
Canned pimento
¼ cup(s), green variety, sliced (about 9)
Instructions
1
Put the chicken, onion, carrots, garlic, tomatoes, broth, rice, turmeric, salt, ground pepper, and cayenne in a 5–6-quart slow cooker; cover and cook until the chicken and rice are tender, 4–5 hours on high or 8–10 hours on low.
2
Stir in the peas and bell pepper. Cover and cook on high until heated through, about 20 minutes. Serve sprinkled with the olives. Yields 1 1⁄4 cups stew with 1 tablespoon olives per serving.
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