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Creamy Arroz Con Pollo

This recipe is delicious, easy, and healthy, all in one!

Becky Low shares this weeknight meal the family will love.

Creamy Arroz Con Pollo
6 ounces cooked chicken (about 1 ½-cups diced or shredded)
3 cups cooked brown rice
3 ounces chicken broth, low sodium (⅓-cup)
1 ½ teaspoon cumin, or to taste
1 teaspoon chipotle cinnamon, or to taste
½ cup plain fat-free Greek yogurt
2 cups shredded cheese

Preheat oven to 350 degrees.

Combine all ingredients, except for cheddar cheese, in a bowl. Mix thoroughly.

Place chicken and rice mixture into 8×8 square pan, or 1 ½-quart casserole, and spread evenly.

Top pan of chicken mixture evenly with cheddar cheese. Bake for 15-20 minutes or until thoroughly hot (internal temperature reaches 165 degrees).

Cut into 6 even portions. Garnish with a sprinkle of chipotle cinnamon and serve hot.

Recipe serves 6.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook
For nutrition research go to

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