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Chef Aaron McCargo, Jr.:

Sofrito Chicken And Rice

Yield: Serves 8: 1 serving = 1 cup


Sofrito:  Makes 1-1/2 cups
  • 1 cup bell pepper diced (about 2 peppers)
  • ¼ cup fresh garlic cloves (for milder flavor try elephant garlic)
  • 1 cup onions diced
  • 1 cup cilantro packed
  • 1 teaspoon black pepper
  • 1 teaspoon Sazon seasoning (1 envelope)

Preparation:  Blend all ingredients in a food processor until well-mixed, with a consistency of very small bits.

Chicken and Rice

  • ¼ cup olive oil
  • 12 Tyson® boneless skinless chicken thighs, cubed (makes about 4 cups) (purchase frozen; thaw and cube before cooking)
  • 2 cups uncooked long grain white rice
  • 4 cups Kitchen Basics unsalted chicken stock
  • ¼ cup fresh lime juice
  • 2 tablespoons unsalted butter


In large sauté pan sear chicken in olive oil for 5-10 minutes. Add 1 cup sofrito sauce (recipe above), rice, and stock. Cook according to regular rice cooking directions. Turn off heat, add lime juice and fold in butter. Garnish with lime wedges, and serve with reserved sofrito on the side for extra flavoring.
Nutrition Per Serving
Calories 339
Protein 14 g
Carbohydrate 45 g
Total Fat 11 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 30 mg
Potassium 421 mg
Phosphorus 87 mg
Sodium 254 mg