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Imperial Arroz Con Pollo

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  • 3 lbs. bone-in chicken parts
  • 6 cups water
  • 3 Knorr® Chicken flavored Bouillon Cube(s)
  • 2 tsp. paprika
  • 3 cups uncooked rice
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 3/4 cup grated Parmesan cheese, divided
  • 6 slices bacon, chopped
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic
  • 1 tsp. dried oregano leaves, crushed
  • 1 can (8 oz.) tomato sauce
  • 1 jar (4 oz.) chopped pimientos, drained
  • 1 cup frozen green peas

Nutritional information

 

Amount per serving

Calories1350
Calories from Fat960
Total Fat107g
Saturated Fat28g
Trans Fat0g
Cholesterol210mg
Sodium1630mg
Total Carbs66g
Dietary Fiber3g
Sugars4g
Protein29g
Calcium15%
Iron25%
Vitamin C50%
Vitamin A30%
  • 1 Cover chicken with cold water in 6-quart saucepot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 45 minutes or until chicken is thoroughly cooked; drain. Let cool 10 minutes, then shred chicken, discarding bones and skin; reserve chicken.
  • 2 Combine 6 cups water, Bouillon Cubes and paprika in same saucepot. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low and simmer covered 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in Hellmann's® or Best Foods® Real Mayonnaise and 1/2 cup cheese; set aside.
  • 3 Cook bacon in 12-inch nonstick skillet over medium heat, stirring occasionally, about 3 minutes; drain. Add onion, green pepper, garlic and oregano. Cook, stirring occasionally, until onion is tender, about 4 minutes. Stir in tomato sauce and reserved chicken. Cook, stirring occasionally, until slightly thickened, about 3 minutes. Stir in pimientos and green peas. Combine rice mixture with chicken mixture in serving bowl. Garnish with remaining 1/4 cup cheese.