6
Servings
Prep Time
20 Min
Cook Time
40 Min
  • 3 pounds chicken pieces, skin removed
  • Salt and ground black pepper
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cups uncooked long-grain white rice
  • 2 cups water
  • 2 large carrots, sliced
  • 1/2 cup chopped red bell pepper
  • 1/2 cup pimiento-stuffed green olives, cut in half
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • WHERE TO BUY
  • 1 cup frozen peas, thawed
  • 2 tablespoons grated cotija or Parmesan cheese
Step 1
<b>SPRINKLE</b> chicken with salt and black pepper. Heat <i>1 tablespoon</i> oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm. <br><br><b>HEAT</b> <i>remaining 1 tablespoon</i> oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture. <br><br><b>REDUCE</b> heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.

Nutrition Information

542.20 Kcal

  • calcium

    78.48 Milligrams

  • protein

    56.62 Grams

  • iron

    3.36 Milligrams

  • potassium

    962.26 Milligrams

  • carbohydrates

    45.17 Grams

  • sugar

    3.04 Grams

  • fiber

    3.08 Grams

  • sodium

    908.70 Milligrams

  • fat

    13.16 Grams

  • saturedfat

    5.79 Grams