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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
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.

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