Easy and Flavorful Arroz con Pollo (Spanish-Style Chicken & Rice)

Arroz con Pollo (Spanish-style chicken and rice) is one of the most beloved one-pot meals in Latin American cooking, and this easy version comes together in under an hour with simple ingredients you already have. I grew up eating this dish in my Venezuelan home, and I’ve been making it the same way for my own family ever since, with a few tweaks to make it work for our busy weeknights. Boneless chicken breasts, golden toasted rice, colorful vegetables, and a bold seasoning blend all cook together in one skillet. If you’ve been looking for an easy arroz con pollo recipe that actually tastes like the real thing, this is the one.

What is Arroz con Pollo?

Arroz con Pollo literally means “rice with chicken” in Spanish, and it’s one of the most classic dishes in all of Latin American cooking. You’ll find versions of it everywhere — from Spain to Cuba to Puerto Rico to Colombia — and every country, every region, and honestly every family has their own way of making it.

In Venezuela, where this recipe comes from, arroz con pollo is traditionally made with boneless chicken cut into small pieces (not bone-in), cooked with a sofrito of onion, bell peppers, and garlic, and seasoned with saffron-spiced seasoning that gives the rice its signature golden-yellow color. It’s a dish that shows up at family gatherings, Sunday lunches, and busy weeknight dinners alike — because it’s the kind of meal that feeds everyone, pleases everyone, and cleans up easily.

My version is exactly how my mom made it, with a few small tweaks to make it faster and easier for a busy family. The flavors are the same. The golden rice is the same. The moment when everyone at the table asks for seconds — that part is exactly the same too.

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Oil — I use olive oil, but any neutral oil works fine here. This is not a dish where the oil flavor is the star.
• Chicken — I use boneless, skinless chicken breasts cut into small pieces, and I highly recommend it. It reduces the cooking time significantly and makes every bite easy to eat — no bones, no fuss. Boneless, skinless chicken thighs work too and will give you a slightly richer, juicier result.
• Salt and black pepper — Just to season the chicken before browning. Don’t skip this step — it builds flavor from the very first layer.
• Onion — The base of the sofrito. Use a white or yellow onion.
• Bell peppers — I use a combination of green and red peppers. The green pepper adds a slightly bitter, savory note; the red adds a touch of sweetness. Together, they make the dish colorful and flavorful.
• Garlic — The recipe calls for 3 cloves, but I always use 6. More garlic = more flavor, and this dish can absolutely handle it. Toss in those extra cloves — you won’t regret it.
• Green onion — Also known as scallions. They add a fresh, mild onion flavor that’s different from regular onion. Don’t substitute with a regular onion here.
• White rice — Use long-grain white rice. It stays separate and fluffy as it cooks. Short-grain rice will clump together and give you a completely different texture. Parboiled long-grain rice (like BEN’S ORIGINAL) is my first choice — see the FAQ below for more on why.
• Chicken broth — Store-bought works perfectly. For maximum flavor, dissolve two chicken bouillon cubes in 3 cups of hot water — this is my secret for a deeper, richer result than carton broth.
• Tomato sauce — Regular plain tomato sauce. Not ketchup, not marinara, not pasta sauce — just plain tomato sauce. It adds color and a gentle acidity that balances the seasoning.
• Seasoning with saffron — This is the ingredient that gives the rice its signature golden color and that unmistakable Latin flavor. Goya seasoning with saffron is my go-to — it’s easy to find in the international aisle of most grocery stores, and it’s very budget-friendly. No Goya? Make your own blend: 1½ teaspoons kosher salt, ¼ teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon turmeric, and 2 generous pinches of saffron.
• Frozen mixed vegetables — Corn, carrots, and green peas. Frozen is perfectly fine here — they go in near the end and cook through beautifully without getting mushy.

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

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.

Step 2 – Sauté the Veggies

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.

Step 3 – Add the Rice and Toast

Add the rice and toast for 2 – 3 minutes, stirring constantly.

Step 4 – Add Broth and Seasoning

Add chicken broth and tomato sauce; mix to combine. Add the Goya seasoning and mix well.

Step 5 – Add the Frozen Veggies and Browned Chicken

When the seasoning is well mixed, add the browned chicken and the frozen vegetables, and mix to distribute evenly.

Step 6 – Let the Liquids Reduce

Cook over medium-high heat until most of the liquid has evaporated, about 5 – 8 minutes.

Step 7 – Cover and Cook 

Then, cover the skillet, reduce the heat to low, and cook for 15-20 minutes or until the rice is tender.

What To Serve With Arroz Con Pollo

Arroz con Pollo is already a complete meal on its own — you’ve got your protein, your starch, and your vegetables all in one pan. But if you want to build out a full Venezuelan table, here’s what we love alongside it:

• Venezuelan Sweet Plantains (Maduros) — This is the classic Venezuelan pairing, and honestly, no arroz con pollo meal in my home is complete without them. Sweet, caramelized, and soft — they balance the savory rice perfectly.
• Sliced avocado — Simple, cooling, and a natural complement to the bold seasoning. In Venezuela, avocado on the side is as common as salt and pepper.
• A simple green salad — Something light to balance the heartiness of the dish. Lettuce, tomato, cucumber, a little olive oil, and lemon.
• Black beans — If you want to make the meal extra filling, a side of black beans alongside the rice is a very traditional Latin combination.
• Tostones (Fried Green Plantains) — If you prefer savory over sweet, crispy tostones are another classic pairing.

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. Add a splash of water or broth to moisten it again. 

Recipe Card

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Originally posted in December 2013, the post content was edited to add more helpful information and a video, with no change to the recipe in May 2025. And then updated again in May 2026.