“Arroz Con Pollo”—A Shredded Chicken Recipe
Serves: 8 servings
Net Carbs: 14 (net carbs without rice: 2)
  • 4 chicken breasts, cooked and shredded
  • 1 ½ lbs uncooked Minute rice (or precooked long grain rice, precooked cauli rice or well-drained, well-rinsed Miracle Rice)
  • 3 cloves garlic
  • 3 TBSP olive oil
  • 1 small yellow onion, diced
  • 1 bell pepper, diced
  • 1 can Rotel with green chiles
  • 1 tsp salt
  • 1 ½ tsp paprika
  • 1 tsp pepper
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • ½ to 1 tsp cumin
  • ½ to 1 tsp chili powder
  • 1½ to 2 cups chicken broth (for cooking rice only)
  • 1cups heavy cream or half and half
  • 4 to 6 clove minced garlic
  • 8 oz grated Monterey cheese
  • 1 bar cream cheese
  1. Heat oil in electric skillet.
  2. Once the oil is nice and hot, add in 3 cloves of freshly minced garlic, onion, and pepper. Let it sizzle for a few minutes until the onion is translucent and you have a beautiful aroma coming from the pot.
  3. Meanwhile, cook rice in chicken broth by favorite method. (I use brown Minute Rice and cook in micro for several minutes.)
  4. Add all seasonings to the pan.
  5. Melt cream cheese in microwave and whisk until it is loose and can be poured.
  6. When rice is done, drain broth if any is left (but keep if dish is too dry at end).
  7. Stir everything else (chicken, rice, cream cheese, cream, cheese, rotel, etc.) into the stir-fried onion mixture.
  8. Heat through and serve with soft tortilla shells, salsa, sour cream, corn chips, olives, etc., as desired.
This is also really good enchilada filling for chicken enchiladas. Just omit the rice (and broth) and decrease the cream cheese and half and half or whipping cream to desired thickness. Build four to six enchiladas, place in casserole dish, top with a little shredded cheese, and bake.
Nutrition Information
Calories: 270 Fat: 11 Carbohydrates: 14 Sugar: 2 Protein: 15
Recipe by Donna Reish at https://donnareish.com/arroz-con-pollo-shredded-chicken-recipe/