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
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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.
Roxanne says
This was delicious! My kind of comfort food. Very much like my mom’s except she doesn’t use as many vegetables, but I love it with all those veggies. I used leftover Costco chicken that I shredded into big pieces. I bet using raw chicken would add sooo much flavor. I also used more tomato sauce and more caldo because I like it a little more moist. It’s a keeper!! Thank you for including the spice breakdown because I didn’t have any Goya seasoning. I’ve never added cumin before, but I liked it.
Oriana Romero says
Hello Roxanne! We love this recipe. I make it all the time. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
patricia perschall says
all looks good I can see so many ways of cooking the rice and chicken Mom never tauhght how to cook but do recall boiling all ingreintes toghter I recall she would know how much water by placing her finger and measuring thewater level I can’t cook other than frying it vfor a time Help n
Oriana Romero says
Hello Patricia! This recipe is very easy, it even has a how-to video. Hope you give it a try soon!
Markus says
We made this recipe using vegetarian chicken and it still turned out wonderful. It’s definitely a keeper. 🙂
Oriana Romero says
Hi Markus! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Matthew Shorr says
Did you account for the time taken to bring to a boil after adding the liquids? Takes way longer than 8 minutes to evaporate most of the liquid. Thanks.
Oriana Romero says
Hello Matthew! The time is an estimate since it will depend on your stove and what kind of pot you are using. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Big Jim says
when do you add the chicken? do you add it in with the frozen vegetables?
Oriana Romero says
Hello Big Jim! Sorry about the confusion. Yes, you add the browned chicken when you add the frozen veggies. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Erica says
What is a serving size?
Oriana Romero says
Hello Erica – The whole recipe serves 6 people but I don’t have the info in grams for individual serving. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Christine says
This looks delicious! How long does the step take to cook until the liquid evaporates? Thanks!
Oriana says
Hello Christine! About 8 – 10 minutes. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Jan Baudin says
I cooked this recipe for CHICKEN WITH RICE SPANISH STYLE last night, and we loved it. I used same veggies & peppers, but fresh from my garden instead of frozen veggies. I used the Sazon Goya seasoning packet from Amazon. Prep time was longer than I expected, but worth every chop & slice of the knife! Oh yeah, this recipe is so healthy and a keeper! Thanks for posting!
Oriana says
Hello Jan! Wow, what a compliment ? I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Marcela says
Hi, my husband can’t have tomato sauce can I just do Mexican white rice instead ?
Oriana Romero says
Hello Marcela! You can omit the tomato sauce. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Nora says
I want to make arroz can pollo but I prefer the chicken on the bone. I remember my grandmother pulling out of the oven too. How do I modify the recepie to do this?
Oriana says
Hello Nora! You can totally make it with bone-in chicken. You just need to cook the chicken longer until no longer pink, then follow the same steps. Thanks for your interest in my recipe.
Karen says
What kind of rice do i get?
Oriana says
Hello Karen! I use Uncle Ben’s original rice.
jisselle says
How many servings is this? I’m cooking for six how much more would I have to use?
Oriana says
Hello Jiselle, if this will be your main dish I would recommend to double the recipe, just to make sure you have enough for everybody.
Richard says
Oriana, I’m needing help with a recipe. My daughter is dating a Venezuelan young man of African descent. I asked his mother for one of his favorite meals. My Spanish is very slight, but I think I understand her basic ingredients: chicken breast fried in oil, sugar, peppers, onions, tomatoes, rice, and possibly curry (if I am interpreting correctly). Is their a Venezuelan recipe you might suggest that uses these ingredients?
mommyhoodsdiary says
Hello Richard,
Hope you’re well!
I am sorry but those ingredients does not ring any bell! I don’t think it’s a Venezuelan recipe. We don’t use curry at all. However, I do have some great venezuelan recipes that I know he would enjoy.
These are very tradicional:
http://mommyshomecooking.com/venezuelan-asado-negro/
http://mommyshomecooking.com/venezuelan-shredded-beef/
http://mommyshomecooking.com/chicken-with-rice-spanish-style-arroz-con-pollo/
http://mommyshomecooking.com/venezuelan-pasticho-pasticho-venezolano/
Wish you luck!!
Maybelline @ Naturalmente Mamá says
Arroz con pollo is a staple in my house!
S. Yissele says
Que delicia! Adoro el arroz con pollo! Yumm… Muchas gracias por la receta!
¡FELIZ DÍA!ॐ
http://mamaholistica.com
Romina Mamá XXI says
¡Que rico!! me encanta la paella, y gracias por la idea porque hace mil años que no preparo una 😉
Veronica Cervera says
Ay, que rico. Con el hambre que tengo ahora mismo.
Y quiero también de esas tablas azules tan espectaculares para las fotos.
Abrazos.
Diana Rodriguez - Entre Compras y El Hogar says
Wow, espectacular receta, en casa mi abuela lo hacia mucho!
Natalia says
Se ve buenísmo! Y con cocacola!
Adriana- Hogar-Mujer says
Me encanta tu receta, es super conveniente pporque a quien no le gusta el arroz con pollo cierto. Muchas gracias1
Coolchillmom says
While I have been eating this for longer than I can remember, I never knew how to make it!
Adriana Martin (@AsBestRecipes) says
que delicia y las fotos divinas felicidades Oriana!
silvia says
Me creerás que yo nunca he hecho arroz con pollo? Uno de estos días necesito probarlo, preciosas fotos!
Lennie says
I love the arroz con pollo. Nunca lo he hecho con vegetales. Thanks for the recipe.
Barbara Mascareno says
Que rico! Me hace acordar a la Paella 🙂 Delicious
MJ @ The Flying Couponer says
Looks so delicious, I will definitely try it!
dailycurlz says
ummm. I call it Locrio de pollo and I do it with a whole chiclet cutting in pieces
Kelsey Apley says
Oh this looks like a delicious skillet meal!! I am gonna add this to must makes!!!
Susan says
this looks like it would taste great! I would love to make this for my family!
brett says
we had this last night!! we only use boneless chicken– little kids and bones in make me very nervous
Raijean says
Chicken and rice is one of my favorite go to dishes! This looks yummy, will have to try it this way!
Danielle says
One of my favorite weeknight meals! Looks delicious.
Eli says
you acabo de hacer eso la semana pasada 😉