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Rice with Chicken (Arroz Con Pollo)

This stewed chicken and rice dish comes together with tomatoes and traditional seasonings. This one-pan meal is an all-time favorite.

Recipe by USDA Center for Nutrition Policy and Promotion · Structured by ReelsMeals

From: USDA MyPlate Kitchen(view original)

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Public-domain recipe

USDA MyPlate Kitchen

Credited to USDA Center for Nutrition Policy and Promotion · Public domain (U.S. government work)

Prep Time

30 min

Cook Time

1 hr 15 min

Servings

Ingredients

  • 4 6-ounce chicken thighs (bone-in, skin removed)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 yellow onion (peeled and chopped)
  • 1 bell pepper (cored, seeded, and chopped)
  • 3 garlic cloves (peeled and minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup long-grain white rice (uncooked)
  • 1 can low-sodium diced tomatoes (including liquid) (14.5 oz)
  • 2 cups water
  • 1 cube low sodium chicken bouillon

Instructions

  1. 1
    To trim, lay chicken thighs on the cutting board, skin side up. Push the chicken down so the excess fat is on the cutting board (the excess is the part that isn’t right on top of the chicken). Using kitchen scissors or a sharp knife, cut off excess fat and discard. Pat chicken dry with paper towels, and discard towels.
  2. 2
    Place the skillet over medium high heat and when it is hot, add the chicken thighs, skin side down and cook until browned, then flip, about 5 minutes on each side.
  3. 3
    Turn the heat off, carefully remove the chicken from the skillet and transfer to the plate. Pour off all but 1 tablespoon fat.
  4. 4
    Reheat the skillet over low heat and add the onion, pepper, garlic, cumin, and oregano and cook until the onion is softened, about 10 minutes.
  5. 5
    Add the uncooked rice and tomatoes and stir well.
  6. 6
    Add the water and bouillon cube and bring to a boil over high heat. Return chicken to pan, skin side down, turn the heat down to low and cover.
  7. 7
    Cook chicken for 20 minutes and then carefully flip so that the skin side is up.
  8. 8
    Cover and cook for an additional 20 minutes. Serve right away.

Source and licence

Rice with Chicken | Arroz Con Pollo is from USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion. As a work of the U.S. government it is in the public domain. ReelsMeals is not affiliated with or endorsed by the U.S. government.

We reformatted the ingredients and steps and added tags.

Tags

chickenriceone-pancomfortlatindinnerlunchLatin American

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Cooking context

1 hr 45 min estimated total time for 4 servings.

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This recipe card was adapted from the source credited above. Check allergens, quantities, timing, and doneness before cooking.

Frequently asked questions

How long does it take to make Rice with Chicken (Arroz Con Pollo)?
About 1 hour 45 minutes in total: 30 minutes of prep and 1 hour 15 minutes of cooking.
How many servings does this Rice with Chicken (Arroz Con Pollo) recipe make?
This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
Where does this Rice with Chicken (Arroz Con Pollo) recipe come from?
"Rice with Chicken | Arroz Con Pollo" comes from USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion. As a work of the U.S. government it is in the public domain. We reformatted the ingredients and steps and added tags.
How many calories are in Rice with Chicken (Arroz Con Pollo)?
Roughly 363 calories, based on the nutrition details captured with this recipe. Treat it as an estimate.