Arroz Con Pollo Recipe

Arroz Con Pollo Chicken & Rice

A Latin American staple that is quick and easy to prepare.

5 min. prep time
4 servings
141 Rating


1 pound chicken stir-fry meat*
1 medium (1/2 cup) onion, coarsely chopped
1 small (1/2 cup) green bell pepper, coarsely chopped
1/2 cup water
1 (14-ounce) can low-sodium chicken broth
1 (8-ounce) package saffron-seasoned yellow rice mix**
1 medium tomato, coarsely chopped
1/8 teaspoon ground red pepper


Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat, stirring occasionally, until chicken is lightly browned (5 to 7 minutes).

Add onion and bell pepper. Continue cooking until vegetables are softened (2 to 3 minutes). Add water, broth and rice mix. Continue cooking until broth comes to a boil (3 to 5 minutes).

Reduce heat to low. Cover; cook until rice is tender and all liquid is absorbed (18 to 22 minutes). Stir in tomato and red pepper.


*Substitute boneless skinless chicken breast tenders, cut into strips. 

**Substitute 1 package Spanish rice mix.

Recipe Tip

The word "Arroz" is Spanish for rice and "Pollo" is the word for chicken.

Nutrition Facts (1 serving)

Calories: 380

Fat: 5g

Cholesterol: 75mg

Sodium: 1080mg

Carbohydrates: 49g

Dietary Fiber: 2g

Protein: 33g

Recipe #10073©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

it remind me of very good child hood.

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