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Healthy Recipe Remix: Brown Rice con Pollo

Brown Arroz Con Pollo

The diet Latinos enjoy is actually a lot more healthy than the standard American fare.  Studies show that the lifespan of Hispanic immigrants who stuck with traditional diets from their homeland outlived those who did not. But there is room for improvement—especially since the foods we consume in the U.S. are primarily genetically modified and our soil are lacking in most nutrients we have back home. But by replacing white or yellow rice (which is just white rice with saffron) with brown or quinoa, we quickly turn a potentially high glycemic meal into a heart-healthy one. Below is a healthy living recipes, we remix a Latino favorite: Arroz con Pollo, by replacing its main ingredient for one that provides less calories and more filling.

Ingredients & Method

  • 1 whole chicken
  • 1 onion
  • 1 pound of brown rice
  • 2 bay leaves
  • 1 clove of chopped garlic
  • 1 cup of olives
  • 1 cup cooking wine
  • 1 cup of sweet peas
  • 1/2 tsp. salt
  • 1/2 green pepper
  • 1/4 cup olive oil
  • 1/2 cup olives

Clean and cut the chicken into several pieces and cook it in a pot on low flame for 3 minutes.  Cut the peppers and onions and add it to the chicken with the wine, garlic, bay  leaves, olives and salt.  After 3 minutes add the rice and cover all the ingredients in the pot with water.  Let cook at least 35 to 45 minutes then add the olives, oil and peas.  Make sure to stir frequently to keep the rice from clumping.

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