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Simple arroz con pollo is a Mexican-spiced dish the entire family will LOVE. This one-pot wonder is sure to be a hit!

The age-old combination of Chicken and Rice takes on a Mexican flare in this recipe.

White plate filled with arroz con pollo.

We Love a One Pot Dish!

Arroz con Pollo (rice with chicken) is a classic dish from Spain and Latin America. We love a good Mexican dish in this house, and this main dish is filling and flavorful!

Depending on which area of the world this chicken dish is being made, the seasonings and flavor will vary slightly – but no matter how you make it, it’s delicious!!

Why we love it:

  • Simple pantry ingredients. This recipe uses ingredients that are pantry staples, and most commonly on hand.
  • One dish meal. With the protein, carbs, and vegetables, there’s no need to serve anything on the side. It’s filling and only dirties one pot!
  • Make ahead of time. This makes a fantastic freezer meal to save for later!
Browned chicken in dutch oven.

Ingredients

  • butter or olive oil
  • chicken breasts – boneless skinless chicken thighs are a great option because they tend to be more moist and flavorful due to the higher fat content. If using bone-in chicken, add 30 minutes to the bake time.
  • medium onion 
  • green bell pepper or use yellow, orange, or red bell pepper 
  • minced garlic
  • can of stewed tomatoes
  • rice I used long-grain white rice in this recipe. You can use a shorter grain for stickier rice. Brown rice may be used, but note that it will take longer to cook. 
  • salt
  • oregano
  • cumin
  • chili powder
  • pepper
  • bay leaves
  • chicken stock Chicken stock is made using bones and is typically thicker, but chicken broth is a great option as well.
  • green peas Use fresh or frozen peas. Even if they are frozen, they will cook just fine after adding them to the mixture at the end. Add corn, carrots, or green beans, or use capers instead of peas.
  • sliced green olives
  • raisins

Variations

  • For more flavor. Add a pinch of saffron, smoked paprika
  • Cheese. Sprinkle of Mexican cheese
  • Add some heat by adding roasted red peppers, red chili flakes, or diced pimento
  • Garnish with a dollop of sour cream
Sautéing vegetables in a Dutch oven on the stove.

How To make arroz con pollo

  1. PREP. Preheat the oven to 350°F.
  2. CHICKEN. Brown chicken breasts in Dutch oven. Remove the chicken from the pot to a plate. Cook the veggies until softened and fragrant.
  3. RICE. Add the chicken back into the pot and stir in the stewed tomatoes, rice, salt, oregano, ground cumin, chili powder, and black pepper. Pour the chicken stock into the pot and add the bay leaves. Cover the pot and place it in the preheated oven. Cook for 1 hour, or until the rice is tender and the chicken is cooked through.
  4. VEGGIES. Remove the pot from the oven and stir the peas, olives, and raisins into the mixture. Cover the pot and return to the oven for 15 minutes, or until warmed through.
  5. SERVE. Fluff the rice gently before serving.
Chicken and veggies simmering in a Dutch oven.

Stovetop Directions

  • Brown chicken breasts in Dutch oven. Remove the chicken from the pot to a plate. Cook the veggies until softened and fragrant.
  • Add the onion, bell pepper, and garlic to the pot. Cook, stirring frequently, until softened and fragrant. Add the rice and cook until the rice begins to turn golden brown.
  • Add 1¼ cups water and stewed tomatoes, rice, and seasonings. Pour the chicken stock, into the pot and add the bay leaves. Stir to make sure the rice is covered in liquid. Nestle the chicken in the rice and bring the rice to a boil. Reduce the heat to medium-low and cover.
  • Simmer until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Finally, add the peas, olives, and raisins and let everything stand in the pan, covered, for an additional 10 minutes before serving.
Arroz con pollo in pot.

Storing Tips

  • STORE. Store cooled leftover arroz con pollo in an airtight container for 3-4 days.
  • FREEZE. Make sure the container is freezer-safe. Freeze for up to 6 months. 
  • To reheat, allow the dish to thaw in the fridge. Preheat the oven to 350°F. Place the food in an oven-safe dish and cover it with a lid or foil. Bake until warm throughout. This time will vary depending on the amount you are reheating.
Arroz con pollo served in a white bowl.

For More Mexican Recipes:

5 from 6 votes

Arroz Con Pollo

By: Lil’ Luna
Simple arroz con pollo is a Mexican-spiced dish the entire family will LOVE. This one-pot wonder is sure to be a hit!
Servings: 8
Prep: 10 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 30 minutes

Ingredients 

  • 4 tablespoons butter
  • 4 large chicken breasts, or 8 chicken thighs
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon minced garlic
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 cup rice
  • 2 teaspoons salt
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoons pepper
  • 2 bay leaves
  • 2 cups chicken stock
  • 1 cup green peas
  • ½ cup sliced green olives
  • ¼ cup raisins

Instructions 

  • Preheat the oven to 350°F. Melt the butter in a heavy oven-safe pot or Dutch oven over medium heat. Add the chicken breasts and cook 5 minutes per side, until browned. Remove the chicken from the pot to a plate. Add the onion, bell pepper, and garlic to the pot. Cook, stirring frequently, until softened and fragrant.
  • Add the chicken back into the pot and stir in the stewed tomatoes, rice, salt, oregano, cumin, chili powder, and pepper. Pour the chicken stock into the pot and add the bay leaves. Cover the pot and place it in the preheated oven. Cook 1 hour, or until the rice is tender and the chicken is cooked through.
  • Remove the pot from the oven and stir in the peas, olives, and raisins. Cover the pot and return to the oven for 15 minutes, or until warmed through. Fluff the rice gently before serving.

Notes

STORE. Store cooled leftover arroz con pollo in an airtight container for 3-4 days.
FREEZE. Make sure the container is freezer-safe. Freeze for up to 6 months. 
To reheat, allow the dish to thaw in the fridge. Preheat the oven to 350°F. Place the food in an oven safe dish and cover it with a lid or foil. Bake until warm throughout. This time will vary depending on the amount you are reheating.

Nutrition

Serving: 8g, Calories: 261kcal, Carbohydrates: 30g, Protein: 17g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 792mg, Potassium: 447mg, Fiber: 2g, Sugar: 3g, Vitamin A: 472IU, Vitamin C: 22mg, Calcium: 33mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




4 Comments

  1. 5 stars
    Chicken and rice is always a hit with my kids. I love the flavors used in this recipe.
    If seems like it would be a good crock pot recipe. I’ll have to try that next.

  2. 5 stars
    This tasted so amazing! Thanks a lot for sharing this super easy to make arroz con pollo recipe! Fam really loves it! Will surely have this again! Highly recommended!

  3. 5 stars
    I have made this a few times now & we just love it!! It’s packed with flavor & my kids eat it, which means a win!