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Dash of Color and Spice

Arroz con Pollo

May 8, 2020

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This one pan dish is perfect for a weeknight meal. Arroz con Pollo simply means rice with chicken and that’s exactly what it is. The rice gets so much flavor from the chicken that is seared first and cooked with the rice. Add this to your next meal plan for an easy and flavorful meal!

Large pan of arroz con pollo. Chicken thighs and rice with vegetables in  a large white pan. Cilantro on the side.

Arroz con Pollo is one of those dishes that brings back childhood memories. My mom often made this dish because it is so easy and economical. It also makes lots of food and is perfect for leftovers. The great thing about this dish is the amazing flavor the rice gets from the chicken. The chicken gets seared first and then is added back in to the rice to finish cooking and infuse the rice with lots of flavor. Traditionally my mom always added mixed veggies because we have to add a little healthy touch, right?

Here’s what you are going to need to make Arroz con Pollo:

-Chicken thighs or preferred chicken pieces

-Long grain white rice

-Chopped onion

-Minced garlic

-Tomato sauce

-Mixed vegetables

-Chicken broth

Ingredients for arroz con pollo. Plate of chicken thighs, bowl of mixed vegetables, cup of rice, cups of chicken broth, bowl of tomato sauce, bowk of chopped onion.

These ingredients are things that you probably already have in your pantry and fridge. You can prep ahead by chopping the onion, mincing the garlic, and rinsing your rice. Rinsing the rice is something I was taught to do and something my grandma continues to do. It helps rinse off some of the starch and makes for a less “sticky” rice that won’t clump together. Though this stop is not necessary it is highly recommended for best results. Just trust my grandma, it’s always a good idea to do so ;).

Large pan of chicken and rice. Small plate with chicken thigh and rice with vegetables. Glass of iced water with lime.  Cilantro on the side.

Something I still sometimes do when I make this dish is mix chicken bouillon with water instead of using chicken broth. In our household there was a always a big container of chicken bouillon powder used for all kinds of dishes. However, I’ve been trying to make some recipes I grew up eating a little healthier and use less processed ingredients. Don’t worry though, that doesn’t mean the flavor is lost because it is absolutely still there!

Large white pan with chicken and rice with vegetables
Print Recipe
5 from 3 votes

Arroz con Pollo

Chicken and rice one pan meal
Course: Main Course
Cuisine: Mexican
Keyword: chicken and rice, mexican food, one pan meal

Ingredients

  • 1 cup long grain white rice
  • 2 cup chicken broth *see note
  • ½ cup tomato sauce
  • 1 cup mixed vegetables thawed if frozen or use canned
  • ½ onion chopped
  • 1 lb chicken thighs or chicken pieces of choice
  • ½-1 tsp cumin adjust to taste
  • s&p to taste
  • olive oil

Instructions

  • Rinse rice in a sieve with cold water until water runs clear. This is highly recommend it to prevent rice from clumping and sticking together.
  • In a large skillet over medium heat add olive oil and onion. Cook for a couple of minutes and add garlic.
  • Season chicken with salt, pepper, and cumin. Add chicken to pan and sear until browned on both sides. Don't worry if chicken is not cooked through, it will continue to cook with rice. Remove chicken from pan and set aside.
  • Add rice to pan and cook with onion and garlic until slightly toasted. Add in tomato sauce and vegetables. Pour in chicken broth and slightly stir mixture. Add salt as needed.
  • Place chicken thighs back in pan on top of rice. Cover with lid and let it cook for about 30 minutes over medium heat. If liquid remains after 30 minutes, cook for additional 5 minutes until all liquid is absorbed. Turn off heat and leave covered for additional 10 minutes.

Notes

*I grew up eating this made with chicken bouillon and water instead of broth. You can certainly use this instead. 
My mom also used Sazon Goya, a packet with seasoning mix and coloring for a brighter rice. Use this is you would like for extra color and flavor. 

13 Comments CATEGORIES: Main, Recipes

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Comments

  1. Gay-Lynn says

    May 8, 2020 at 7:42 pm

    I am making this tomorrow! Looks sooo good!! Thanks for sharing.

    Reply
    • Jess says

      May 11, 2020 at 11:18 am

      Thanks so much! Let me know how it turned out! 🙂

      Reply
  2. Doris says

    December 8, 2020 at 7:05 pm

    I’m defrosting my chicken thighs tonight to make tomorrow… i like using “better than bouillon” so i’ll try that and see how it goes! thank you

    Reply
    • Jess says

      December 13, 2020 at 5:01 pm

      Doris, I hope it turned out delicious! Thanks for trying it out!

      Reply
  3. Yolanda Santana says

    December 8, 2020 at 7:40 pm

    I made this recipe for my family tonight with brown rice instead of white. It was incredible! So freaking delicious and so freaking healthy. This is literally going to become a staple in my household. Thanks so much!

    Reply
  4. Yolanda Santana says

    December 8, 2020 at 7:45 pm

    5 stars
    I made this for my family today with brown rice instead of white. It was absolutely incredible. Delicious and healthy! It will be a new family staple in our household. Thank you so much!

    Reply
    • Jess says

      December 11, 2020 at 7:42 am

      That makes me so happy, Yolanda! So glad it worked with brown rice, I’m excited to try it with brown rice now. Thanks!

      Reply
  5. Krysten says

    December 21, 2020 at 4:06 pm

    5 stars
    I love this recipe! I’ve made it several times and a double recipe is on the menu tonight.

    Reply
    • Jess says

      December 21, 2020 at 5:44 pm

      Thanks so much, love! You’re the best!

      Reply
  6. Karen says

    February 23, 2021 at 6:03 pm

    5 stars
    I was hesitant to make this because of the tomato sauce and I am not a fan of tomatoes. But I’ve decided to try new things and I’m glad I tried this recipe. Easy to put together and ingredients that I frequently have on hand. I will definitely be making this again.

    Reply
    • Jess says

      March 6, 2021 at 9:09 pm

      Thanks, Karen. Glad you tried it and liked it!

      Reply
  7. Katherine says

    October 6, 2022 at 1:41 pm

    How many people does it serve?

    Reply
    • Jess says

      October 8, 2022 at 1:33 pm

      Hi Katherine! It should make 4 servings. Hope you give it a try!

      Reply

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Hola! I'm Jess, a full-time oncology nurse who loves to cook and create flavorful and delicious food. I enjoy re-creating recipes to make them healthy and keep them full of flavor with some spice! You will find many Whole30 recipes here but also plenty of delicious recipes to indulge in because life's too short, right?!

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