Spanish Arroz con Pollo

• 6 oz chicken thigh, boneless
• 1 cup cooked brown rice
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 1.5 cups cooked green beans (from about 2 cups raw)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1/2 cup peas
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 pinch saffron

• 12 oz chicken thigh, boneless
• 2 cup cooked brown rice
• 1 cup bell pepper, diced
• 1 cup onion, diced
• 3 cups cooked green beans (from about 2 cups raw)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup peas
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 pinch saffron

• 18 oz chicken thigh, boneless
• 3 cup cooked brown rice
• 1 1/2 cup bell pepper, diced
• 1 1/2 cup onion, diced
• 4 1/2 cups cooked green beans (from about 2 cups raw)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 1 1/2 cup peas
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3 pinch saffron

• 24 oz chicken thigh, boneless
• 4 cup cooked brown rice
• 2 cup bell pepper, diced
• 2 cup onion, diced
• 6 cups cooked green beans (from about 2 cups raw)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup peas
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 4 pinch saffron

1. Warm the olive oil in a pan over medium high, add the chicken thigh, and brown 4 to 5 minutes a side, until golden, then set it aside.

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2. Add the onion, bell pepper, and garlic and cook 4 to 5 minutes, until soft, then stir in the smoked paprika and saffron until fragrant.

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3. Add the green beans and cook 3 to 4 minutes, until they brighten and begin to soften.

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4. Fold in the cooked brown rice and peas, nestle the chicken back in, cover, and simmer 10 minutes, until the chicken reaches 165°F in the center with clear juices.

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5. Stir in the spinach and cook 1 to 2 minutes, until wilted.

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6. Taste, adjust the seasoning, and serve hot.

• Calories804
• Protein56g
• Carbs82g
• Fat28g
• Fiber18g
• Sodium236mg

• Eating Well
• Steady Energy
• A Healthy Weight

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