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Arroz con Pollo Recipe from The Mojito Diet

Need a healthy dish to try out this New Year? Dr. Juan Rivera, author of THE MOJITO DIET, shares his Arroz con Pollo Recipe that you can test out!

This traditional dish has dozens of variations depending on who is making it and where it’s made. This version uses brown rice, which adds fiber to the dish. Add a few shakes of hot sauce if you like a spicier taste.


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup low-salt chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups cooked brown rice (⅔ cup uncooked)
  • 1¼ pounds boneless, skinless chicken breasts, cut into chunks
  • 3 cloves garlic, minced 6 whole pickled jalapeño peppers, minced
  • 2 cups frozen baby peas

Instructions: Heat the oil in a large skillet fitted with a lid over medium-high heat. Add the onion and bell pepper and sauté for 6 minutes, until the onion is golden. Stir in the broth, tomatoes, brown rice, chicken, garlic, and jalapeños. Bring the mixture just to a boil. Reduce the heat to medium-low, partially cover, and simmer for 10 minutes. Stir in the peas and cook for 5 minutes more to heat through. Let rest for 5 minutes. Portion the chicken and rice mixture onto 4 plates.

PER SERVING (serves 4): Protein: 4, Vegetables: 3, Grains: 1, Healthy fats: ½

Find more delicious recipes in THE MOJITO DIET by Dr. Juan Rivera!


For more on Tips on Life & Love: Juicy AF Moroccan Chicken Recipe


Excerpted from The Mojito Diet by Dr. Juan RiveraCopyright © 2018 by author. Used by permission of the publisher. All rights reserved.

Photo by Shawn Fields on Unsplash.


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