I found this recipe a while back at EatingWell.com and it looked like something my family would definitely enjoy eating. As a bonus, it’s pretty good for you too. Each serving is about 380 calories and that’s important here as we’re all trying to reduce our caloric intake.

So let’s get to it and learn how to make Arroz con Pollo, or Chicken with Rice!

The Ingredients

• 2 1/2 pounds chicken drumsticks
• 1/2 teaspoon salt, divided
• 1 large onion, chopped
• 4 cloves garlic, minced (I used garlic powder)
• 1/2 cup tomato sauce
• 1 1/4 cups reduced sodium chicken broth
• 1 cup instant brown rice (I used regular, I’ll explain later)
• 1 cup frozen mixed vegetables, thawed

The Method

In a large dutch oven or chili pot, heat 2 tablespoons of olive oil over medium-high heat. Season your chicken pieces with half of the salt, and place in the pot to brown. You don’t want to cook them through, just get them seared for now.

Remove the chicken from the pot and add in your onions and garlic.

After a quick sautee, pour in your tomato sauce and stir to remove any bits from the bottom of the pan.

Add in your chicken broth, remaining salt and rice and allow this to come to a boil.  Instead of using Instant rice, I used traditional rice, so my actual recipe called for 1 1/2 cups chicken broth and 1 cup water, along with 1 cup of brown rice. When it all shakes out, this works just as well.

After it comes to a boil, reduce heat to a simmer, and put your chicken back in the pot and cover to cook through.

Chicken is done when it comes up to 165 degrees Fahrenheit, and I waited until my rice absorbed just about all of the liquid before I bothered checking.

When it’s done cooking, remove the chicken and stir in your mixed vegetables until they are heated through.

This is a simple, one pot meal and takes about an hour to complete start to finish. But it was delicious!