Arroz con Pollo (Mexican Chicken and Rice)
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Updated Sep 26, 2025, Published Oct 12, 2017
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When the weather cools down, I always crave a big pot of comfort food simmering on the stove. This easy Arroz con Pollo recipe is a traditional Mexican chicken and rice dish made in one pan — juicy chicken, fluffy rice, and tender veggies all cooking together until your kitchen smells irresistible. Cozy, hearty, and full of flavor, it’s the kind of meal that makes you want to pull up a chair and go back for seconds.
Arroz con pollo translates to “rice with chicken” in Spanish, and while every Latin household has their own version, this traditional arroz con pollo recipe is inspired by the flavors I grew up with. The best part? There’s no need to marinate the chicken for hours. A quick seasoning while you prep your veggies is all it takes for the meat to turn out flavorful and fall-off-the-bone tender.
What is Arroz con Pollo?
Table of Contents
Arroz con Pollo is a traditional Latin American dish that combines chicken, rice, and vegetables, all cooked together until the flavors meld into one comforting one-pot meal. It has all the flavors of Mexican Rice (Arroz Rojo) with juicy chicken simmered right in, making it a complete meal in one pan.
Why You’ll Love This Recipe
- One-pan meal – everything simmers together in one skillet, which means less cleanup and more flavor.
- Juicy, flavorful chicken – bone-in thighs and drumsticks keep the meat tender and rich.
- Quick seasoning – no overnight marinade required, just season the chicken while prepping.
- Customizable – swap in chicken breasts for a lighter dish, or stir in peas during the resting time for extra color and nutrition.
- Cozy comfort food – perfect for fall nights, family dinners, or anytime you want a hearty homecooked meal.
Ingredients & Substitutions
Here’s what you’ll need to make the best arroz con pollo:
- Chicken – bone-in, skin-on chicken thighs and drumsticks bring the best flavor, but you can substitute skinless chicken breasts.
- Spices – kosher salt, black pepper, oregano, onion powder, garlic powder, and ancho or cayenne chili powder (or a mix of Homemade Taco Seasoning).
- Olive oil – for searing the chicken and cooking the veggies.
- Vegetables – onion, bell pepper, and garlic create the savory base.
- Rice – long-grain rice is ideal for fluffy texture.
- Tomato sauce – adds richness.
- Chicken broth – infuses the rice with savory flavor. If you don’t have broth on hand, you can make your own using bouillon. One cube of Knorr bouillon is generally equivalent to one tablespoon of granulated bouillon for flavoring. For best results, dissolve the cube in hot water to make broth before adding it to the dish.
- Fire-roasted tomatoes – smoky depth, though regular diced tomatoes also work.
- Jalapeño (optional) – for extra heat.
- Peas (optional) canned or frozen, stirred in at the end while the dish rests.
- Cilantro – fresh garnish for brightness.
👉 The complete ingredient list with measurements is in the printable recipe card below.
How to Make Arroz con Pollo
Step 1: Season the chicken. Pat chicken dry and season with salt, pepper, oregano, onion powder, garlic powder, and chili powder.
Step 2: Brown the chicken. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden, about 5 minutes per side. Transfer to a plate.
Step 3: Cook the veggies. In the same skillet, sauté onion, bell pepper, and garlic until softened, about 3 minutes.
Step 4: Toast the rice. Stir in the rice and cook until lightly toasted, about 3 minutes.
Step 5: Add liquids and chicken. Stir in tomato sauce, broth, and fire-roasted tomatoes, scraping up any browned bits from the bottom. Bring to a boil, then nestle chicken back into the pan with jalapeño if using.
Step 6: Simmer. Cover, reduce heat, and cook until the chicken is cooked through and rice is tender, 25 to 30 minutes.
Step 7: Rest. Remove from heat, cover, and let rest for 10 minutes. Stir in peas if using.
Step 8: Garnish and serve. Taste, adjust seasoning with salt if needed, and top with cilantro. Serve warm.
Serving & Topping Suggestions
- Garnish with lime wedges for brightness.
- Serve with homemade flour tortillas or sliced avocado on the side.
- Pair with a refreshing glass of homemade horchata for a classic combo.
- Serve with classic guacamole for a fresh side.
- Add a spicy kick by serving with salsa casera on the table.
Traditional Arroz con Pollo Expert Tips & Tricks
- Save time – season your chicken with a spoonful of Homemade Taco Seasoning. It has all the same spices in one easy mix.
- Don’t skip browning the chicken – it adds flavor to both the meat and the rice.
- Stick with long-grain rice – it cooks fluffy and separate, not mushy.
- Resting is key – it allows the rice to absorb extra liquid and become perfectly tender.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Freeze: Cool completely, then freeze in portions for up to 2 months.
- Reheat: Warm gently on the stove or in the microwave with a splash of broth.
Frequently Asked Questions
Long-grain rice works best for this arroz con pollo recipe because it cooks up fluffy and doesn’t clump together.
Yes, you can substitute chicken breasts, but watch the cook time to prevent them from drying out.
No long marinating is required — just season while prepping your other ingredients.
Absolutely! Peas, carrots, or corn are common. Peas are especially nice stirred in during the resting period.
Yes! My Homemade Taco Seasoning works beautifully in this recipe. It’s made with the same spices—garlic, onion, oregano, and pure ground chile—so it’s a quick shortcut without sacrificing flavor.
More Recipes
If you tried this Arroz con Pollo or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Arroz con Pollo (Mexican Chicken and Rice)
Ingredients
- 3 pounds chicken thighs and drumsticks, bone-in, skin-on (about 6 pieces)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ancho or cayenne chili powder
- 3 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1 1/2 cups long-grain rice
- 2 tablespoons tomato sauce
- 3 cups chicken broth
- 14 ounces fire-roasted diced tomatoes
- 1 jalapeño, optional
- ½ teaspoon cayenne
- ½ cup peas, canned or frozen (optional)
- Fresh cilantro, chopped, for serving
Instructions
- Pat chicken dry and season with salt, pepper, oregano, onion powder, garlic powder, and chili powder.
- Heat oil in a large skillet over medium-high heat. Sear chicken until golden, about 5 minutes per side. Transfer to a plate.
- In the same skillet, sauté onion, bell pepper, and garlic until softened, about 3 minutes.
- Stir in rice and toast until lightly golden, about 3 minutes.
- Add tomato sauce, chicken broth, and fire-roasted tomatoes, scraping up any browned bits. Bring to a boil.
- Nestle chicken back into the skillet. Add jalapeño if using. Cover, reduce heat, and simmer until chicken is cooked through and rice is tender, 25–30 minutes.
- Remove from heat, cover, and let rest 10 minutes. Stir in peas if using.
- Adjust seasoning, garnish with cilantro, and serve.
Video
Notes
- Rice: Use long-grain rice for the best fluffy texture. Short-grain or medium-grain rice will turn out stickier.
- Chicken: Bone-in, skin-on chicken adds the most flavor, but you can substitute skinless chicken thighs or breasts if preferred. Adjust cooking time slightly if using boneless cuts.
- Peas: If adding peas, stir them in at the very end while the dish rests to keep their color bright and texture tender.
- Spice level: Add the jalapeño whole for mild flavor, or slice it for extra heat.
- Make-ahead: This dish reheats well — just add a splash of broth when reheating to keep the rice from drying out.
- Bouillon substitute: If you don’t have chicken broth on hand, dissolve 1 Knorr bouillon cube in 1 cup of hot water (or use 1 tablespoon granulated bouillon) to make a quick broth substitute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Yum I have to make this recipe
Looks so delicious
Made it, loved it! Thanks for the Knorr’s shortcut!
Disappointed when I found this recipe, not thinking you would be using a packaged seasoning mix… :(~ …I was expecting something more authentic and homemade…
Duplicate comment?
Disappointed when I found this recipe, not thinking you would be using a packaged seasoning mix… :(~ …I was expecting something more authentic and homemade…
Tasted great .But had lots of sautéed red pepper and onions left over.(out)
Easier than making it with regular rice, these Knorr Select packages already have all the wonderful flavors. Thanks for this dish, easy and delitous.
Mouthwatering dish.. i would try it thanks for sharing..
This recipe looks delicious! Quite simple and easy, can’t wait to try it!