Description
Mexican Chicken and Rice, or Arroz con Pollo, is a flavorful one-pot dish featuring seasoned chicken, aromatic rice, and a vibrant blend of vegetables and spices. The dish is hearty, savory, and a true reflection of Mexican culinary tradition. It’s simple to make and customizable to fit different preferences and diets.
Ingredients
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4 boneless, skinless chicken thighs or breasts
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1 1/2 cups long-grain white rice
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1 medium onion, chopped
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3 cloves garlic, minced
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1 bell pepper, chopped
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1 can (14 oz) tomato sauce or 2 medium fresh tomatoes, chopped
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2 cups chicken broth
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1 tsp cumin
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1 tsp chili powder
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1 tsp paprika
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2 tbsp olive oil
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Fresh cilantro or parsley (for garnish)
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Lime (optional, for garnish)
Instructions
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Rub the chicken with salt, pepper, cumin, paprika, and chili powder. Let it sit for 10–15 minutes.
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Heat oil in a large pan over medium heat. Add chicken and cook until golden on both sides. Remove from the pan.
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In the same pan, sauté onion, garlic, and bell pepper until softened, about 3–4 minutes.
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Add the uncooked rice and stir for a few minutes to coat it in oil.
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Stir in tomato sauce (or fresh tomatoes) and chicken broth. Bring to a boil.
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Return the chicken to the pan, placing it on top of the rice. Reduce heat to low, cover, and simmer for 20–25 minutes, until the rice is tender and the chicken is fully cooked.
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Let it rest for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro and lime juice.
Notes
For a lighter version, use skinless chicken breast and reduce the oil.
Add vegetables like peas, corn, or carrots for more color and flavor.
Adjust the spice level by adding or omitting chili powder or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-pot cooking
- Cuisine: Mexican