Creamy Arroz Con Pollo. Here's an example of what everyday dinner should be: easy, healthy, and cost-effective. Created originally for School Meals , now make this favorite Chicken and Rice at home. It meets all the official nutrition requirements without much fanfare.
Yields: 6 servings
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 8x8 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 an additional sprinkle of chipotle cinnamon and serve hot.
* For variety substitute Pepper Jack cheese or other favorites.
This recipe was developed in partnership with National Dairy Council, The Dannon Company, Inc., Sodexo USA, Inc. and McCormick. Special thanks for the American Dairy Association Mideast and Cabell County Schools in West Virginia for providing support and assistance during the recipe development process.