This Arroz Con Pollo Mexican Style is so flavorful, full of protein and fluffy rice to perfection. It’s a one pot dish and perfect for a weeknight dinner that everyone will love you for.
🗒️ In This Post
Arroz Con Pollo Recipe
Please make room in your tums and hearts for this delicious Arroz Con Pollo! Perfectly cooked lean chicken breast flavored with spices and perfect fluffy yellow rice, making it a real home-cooked comfort meal but good for you!
The chicken cooks right in the pan with the rice, peppers, tomato, peas, and warm spices, so every bite comes out rich, savory, and so good with a spoonful of the fluffy rice. This is a simple family-style meal that feels familiar, filling, and perfect for busy nights.
This recipe starts with chunks of chicken browned in olive oil until they get a little color around the edges, then red bell pepper, onion, tomato, and garlic go into the same pan to build a rich base. Chicken stock, tomato paste, bouillon, turmeric, and paprika turn the rice a beautiful golden color and give the whole dish a warm, savory taste with a little sweetness from the vegetables. The peas and cilantro finish it off with a fresh pop, and after the rice steams gently with the chicken, everything comes together in one pan that smells amazing.
Buen provecho! ♥️ xx, Ana
Recipe Notes
| Prep ⏰ | Cook ⏲️ | Rest ⏱️ | Total Time |
| 15 mins | 25 mins | 0 mins | 40 mins |
🍽️ Servings: 8 cups
⭐️ Difficulty: Easy
♥️ What’s to love: Wholesome ingredients, soft interiors, crackly tops–just like the classic cookie recipe but made with whole grains!
🛒 Featured Ingredients: Chicken breast, chicken stock, white rice, onions, tomatoes, bell peppers, green peas and seasonings.
**You’ll find the complete recipe and ingredient list in the card at the end.**
How To Make Arroz Con Pollo
- Brown the chicken: Start with a large skillet or pot and get the oil nice and hot. Add the chicken pieces, season them well, and let them cook until they lose the raw look and get a little color around the edges.
- Add the chopped vegetables: Toss in the bell pepper, onion, tomato, and garlic. Give everything a good stir and cook just until the onion softens and the tomatoes start breaking down a bit.
- Build the broth: Pour in the chicken stock, then stir in the tomato paste, bouillon, turmeric, and paprika. At this point the pot starts looking rich and golden, and the broth should smell really good.
- Add the rice: Stir in the rice so it gets mixed through the broth evenly. Let it come up to a gentle boil before adding the peas and cilantro.
- Cover and cook: Put the lid on, turn the heat down, and leave it alone for 15 minutes. No stirring here. That helps the rice cook evenly and keeps the texture nice and fluffy.
- Rest and fluff: Take the pot off the heat and let it sit for a few minutes. Fluff with a fork, then spoon it into bowls or plates and serve warm.
Ana’s Recipe Tips
- Long grain white rice works best here for a fluffy texture.
- Cut the chicken into evenly sized pieces so it cooks at the same rate.
- A heavy-bottomed pot helps keep the rice from sticking too much on the bottom. Keep the heat low once the pot is covered. Rice likes a gentle simmer, not a hard boil.
- Frozen peas can go in straight from the freezer. No need to thaw them first.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet with a splash of chicken stock or water to loosen the rice.
- For freezing, transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
For extra color and a little kick, top with chopped jalapeños or a spoonful of salsa roja or salsa verde. A squeeze of lime right before serving brightens up the whole dish. Serve this it with:
- warm corn tortillas
- sliced avocado
- a simple green salad
- refried beans or black beans
- pickled jalapeños for a little heat
This is a full meal on its own, though a side of beans and warm tortillas makes it feel extra complete.
Print Recipe:
Arroz Con Pollo Mexican Style
Ingredients
- 2 Tablespoons olive oil
- 2 large chicken Breast - cubed into 1 to 2 inch
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup chopped red bell pepper
- 1 small onion - chopped
- 1 medium tomatoes - chopped
- 2 large garlic cloves - chopped
- 4 cup chicken stock
- 2 Tablespoons tomato paste
- 1 teaspoon chicken bouillon (powder or 1 cube)
- 1 teaspoon powdered turmeric
- ½ teaspoon paprika
- 1 cup frozen green peas
- 2 cup long grain white rice
- ¼ cup fresh cilantro (loosely packed in the cup) - chopped
Instructions
- In a large skillet or pot, heat 3 tablespoons of oil over medium high heat. Add the chicken and season with salt & pepper. Cook for about 7 to 10 minutes turning on all sides to cook evenly.
- To the chicken, add the bell pepper, onion, tomato and garlic. Saute for about 3 to 4 minutes until the onions become translucent.
- Add the chicken stock then the bouillon, tomato paste, turmeric, and paprika. Mix well to incorporate all of the ingredients.
- Add the rice, stir to combine and bring to a soft boil (uncovered). Then add the green peas and cilantro. Cover with a lid and lower heat to medium low. Cook for 15 minutes undisturbed.
I hope you like this recipe as much as I do! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating right here. ⭐️
Gracias!!!! xx, Ana