This Easy and Flavorful Arroz con Pollo recipe comes together in a flash and requires only one pot. A perfect all-in-one meal that the whole family will love. It’s a burst of mouthwatering flavors with each bite! The recipe includes a how-to video.
My Family’s Recipe for Arroz Con Pollo
Arroz con Pollo is a classic of Latin American cuisine. It is a Spanish/Latin-style Chicken & Rice dish made with white rice, chicken, vegetable, and seasonings. It has many versions depending on the country, and even every family in the same region has their own way of cooking it. For example, in my family, we make it with chicken breasts cut into small pieces instead of bone-in chicken. This is just a personal preference.
I love this recipe because it is very easy to make, and it comes together in one pot.
If you think about it, all the yummy ingredients are already mixed and ready to go in your mouth; the chicken, the rice, the veggies, and the seasonings are perfectly married together when you sit down to eat.
In my opinion, this one-pot meal is perfect!!! You can have a completely balanced meal in just one bowl. You have protein, carbs, and veggies; 3 in 1. And so delicious.
Arroz con Pollo Recipe Highlights!
- It’s a one-pot recipe, which means less clean-up.
- It’s a meal-in-one: You have protein, carbs, and veggies; 3 in 1.
- It’s packed with flavor.
- Super easy to make.
- Picky eaters approved.
- Make ahead and freezer friendly.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil: I like to use olive oil but feel free to use any oil of your liking.
- Chicken: To reduce cooking time, boneless and skinless chicken breasts, cut into small pieces, are ideal. You can also use boneless and skinless chicken thighs.
- Salt and black pepper: To season the chicken.
- Onion
- Bell Peppers: To make my dish colorful, I like to use a combination of green and red pepper.
- Garlic: Add in 3 extra garlic cloves if you’d like to infuse the garlic flavor more. I add 6 garlic cloves.
- Green onion: Also known as scallions.
- White rice: Make sure to use long-grain white rice for this recipe.
- Chicken broth: Store-bought or homemade will work fine. I usually dissolve 2 chicken bouillons in 3 cups of hot water.
- Tomato sauce: Regular tomato sauce (no ketchup).
- Seasoning with saffron: Goya seasoning with saffron is my go-to. It adds a great flavor to the rice, it’s easy to find in all groceries store (international aisle), and it’s budget-friendly. You can substitute with 1 1/2 teaspoons kosher or sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon turmeric, 2 large pinches of saffron.
- Frozen mixed vegetables: Corn, carrots, and green peas.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Brown the Chicken
Step 2 – Sauté the Veggies
Step 3 – Add the Rice and Toast
Step 4 – Add Broth and Seasoning
Step 5 – Add the Frozen Veggies and Browned Chicken
Step 6 – Let the Liquids Reduce
Step 7 – Cover and Cook
Expert Tips
I highly recommend increasing the garlic to six cloves. It adds an incredible amount of flavor.
To achieve the maximum flavor, dissolve two chicken bouillon in 3 cups of hot water and use that instead of store-broth.
Toast the rice until it looks opaque, about 2-3 minutes.
After adding the frozen veggies, mix to distribute them evenly. Then avoid mixing the rice. Instead, let the liquid evaporate undisturbed.
Do NOT cover the pot until most of the liquid has evaporated. Often, when this happens, you will notice small holes on top of the rice (see photo above).
Storing & Freezing Instructions
Store in an airtight container in the refrigerator for up to 5 days.
To freeze: Transfer to a freezer-friendly bag or container and keep frozen for up to 3 months.
To reheat: Thaw in the fridge overnight, then reheat on the stove or in the microwave until warm. You’ll want to add a splash of water or broth to moisten it again.
Frequently Asked Questions
Arroz con Pollo is a classic of Latin American cuisine. It is made with white rice, chicken, vegetable, and spices. It has many versions depending on the country, and even every family in the same region has their own way of cooking it.
Extra Long Grain Parboiled Rice is the best to make Arroz con Pollo. The cooked grains are drier and more separate, so it cooks light and fluffy.
Parboiled rice is rice that has been partially boiled in the husk. It can be found in most grocery stores. BEN’S ORIGINAL Long Grain White Original Enriched Parboiled Rice is my favorite.
Yes, you can. Use a 2:1 water to rice ratio, just as you would other long-grain rice.
Arroz con Pollo is a one-pot dinner that we like to serve with a side of plantains.
Probably, you added too much water or overcooked it.
Yes, you can, but the texture of the final dish will be dense and stickier. If you use brown rice, make sure to adjust the cooking time accordingly.
Since I always use parboiled rice, I skip that step. However, if you are using more starchy rice, I recommend you do.
More Recipes You’ll Love!
- Quick and Easy Paella
- One Pot Easy Thai Chicken with Rice
- Easy Sausage and Peppers Rice Skillet
- Easy Cilantro Lime Cauliflower Rice
- Easy Mexican Rice
Recipe Card 📖
Easy and Flavorful Arroz con Pollo
Equipment
Ingredients
- 3 – 4 boneless and skinless chicken breasts, cut into small pieces
- 1 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 teaspoon paprika
- 2 teaspoon garlic powder
- 6 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 cup green pepper, chopped into small cubes
- 1 cup red pepper, chopped into small cubes
- 4 – 6 garlic cloves, minced
- 1/4 cup green onion, finely chopped
- 1 1/2 cup white rice
- 3 cups chicken broth (see notes)
- 1/4 cup tomato sauce
- 1 packet of seasoning with saffron – I use Goya (see notes for substitute)
- 2 cups frozen mixed vegetables (corn, carrots, and green peas)
Instructions
- Place the chicken in a bowl and season with salt, black pepper, paprika, and garlic powder. Set aside.
- In a large skillet over medium heat, heat 3 tablespoons of oil.
- Brown the chicken for 8 to 10 minutes, or until the chicken is no longer pink and lightly browned. Remove from the skillet and reserve.
- In the same skillet, add 3 tablespoons of oil. Add onion and peppers; sauté for 3 minutes. Add garlic and green onion; sauté for 1 more minute. Add the rice and toast, for 2 – 3 minutes, stirring constantly.
- Add chicken broth and tomato sauce; mix to combine. Add the Goya seasoning and mix well.
- When the seasoning is well mixed, add the browned chicken and the frozen vegetables, and mix to distribute evenly. Cook, over medium-high heat, until most of the liquid has evaporated, about 5 – 8 minutes. Then, cover the skillet, reduce heat to low, and cook for 15-20 minutes or until rice is tender.
- Garnish with fresh chopped cilantro. Serve hot with plantains if desired.
Video
- I highly recommend increasing the garlic to six cloves. It adds an incredible amount of flavor.
- To achieve the maximum amount of flavor, dissolve two chicken bouillon in 3 cups of hot water and use that instead of store-broth.
- Toast the rice until it looks opaque.
- After adding the frozen veggies, mix to distribute them evenly. Then avoid mixing the rice. Instead, let the liquid evaporate undisturbed.
- Do NOT cover the pot until most of the liquid has evaporated. Often, when this happens you will notice small holes on top of the rice (see photo above).
Nutrition
Originally posted in December 2013, post content was edited to add more helpful information and video, no change to the recipe in March 2022.
