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Arroz Con Pollo Chicken & Rice


1 tablespoon Land O Lakes® Butter

1 pound chicken stir-fry meat  

1 small (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

 *Substitute boneless skinless chicken breast tenders, cut into strips. **Substitute 1 package Spanish rice mix.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

Tip #1

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

Nutrition (1 serving)

380 Calories
5 Fat (g)
75 Cholesterol (mg)
1080 Sodium (mg)
49 Carbohydrates (g)
2 Dietary Fiber
33 Protein (g)
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