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–+ servings
A white pot filled with yellow rice, chicken pieces, peas, and carrots. A wooden spoon rests inside the pot, with cilantro garnishing the rice. A blue checkered cloth is nearby.
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Arroz Con Pollo Mexican Style

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.
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 362kcal
Author Ana Frias

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.

Notes

Nutrition values are estimates and can vary based on the chicken stock, bouillon, and exact ingredient brands used.

Nutrition

Serving: 1.3cups | Calories: 362kcal | Carbohydrates: 39g | Protein: 27g | Fat: 10g