Imperial Arroz Con Pollo

Imperial Arroz Con Pollo

Preparation Time15 mins Cooking Time90 mins Makes 8 servings

Bite into our delicious Imperial Arroz Con Pollo made with Hellmann’s® Real Mayonnaise, paprika, chopped bacon and parmesan cheese.

Nutritional Information

Calories

1350 (1 serving)

Calories from Fat

960 (1 serving)

Total Fat

107g (1 serving)

Saturated Fat

28g (1 serving)

Cholesterol

210mg (1 serving)

Sodium

1630mg (1 serving)

Total Carbs

66g (1 serving)

Dietary Fiber

3g (1 serving)

Sugars

4g (1 serving)

Protein

29g (1 serving)

Calcium

15% (1 serving)

Iron

25% (1 serving)

Vitamin C

50% (1 serving)

Vitamin A

30% (1 serving)

Ingredients List
  1. 3 lbs. bone-in chicken parts
  2. 6 cups water
  3. 3 Knorr® Chicken flavored Bouillon Cube(s)
  4. 2 tsp. paprika
  5. 3 cups uncooked rice
  6. 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  7. 3/4 cup grated Parmesan cheese, divided
  8. 6 slices bacon, chopped
  9. 1 large onion, chopped
  10. 1 green bell pepper, chopped
  11. 4 cloves garlic
  12. 1 tsp. dried oregano leaves, crushed
  13. 1 can (8 oz.) tomato sauce
  14. 1 jar (4 oz.) chopped pimientos, drained
  15. 1 cup frozen green peas

Directions

Print

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.