Arroz con Pollo

Total Time
Prep: 10 min. Bake: 55 min.

Updated on Nov. 08, 2024

Learn how to make arroz con pollo, a traditional Latin American dish that's bursting with flavor.

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A classic Latin American dish, arroz con pollo translates to “rice with chicken.” In this version, instant rice and boneless chicken breasts get baked in the oven with tomato sauce, cheese and plenty of aromatics. The result is juicy chicken and flavorful rice that’s perfect for a weeknight meal. Here’s how to make it.

Ingredients for Arroz con Pollo

Overhead view of all ingredients for the Taste of Home Arroz con Pollo recipe, including uncooked rice, chicken breast halves, garlic salt, pepper, chicken broth, picante sauce, tomato sauce, chopped onion, green pepper, Monterey Jack cheese, and cheddar cheese, neatly arranged on a countertop.Suzan Najjar for Taste of Home

  • Uncooked instant rice: Instant rice is best for this recipe because it cooks faster than regular rice.
  • Boneless skinless chicken breast halves: Feel free to use chicken thighs if you prefer dark meat (just be sure to pat it dry with a paper towel first).
  • Garlic salt and pepper: Garlic salt is a good way to enhance the flavor of arroz con pollo.
  • Chicken broth: Cooking the chicken and rice in broth (instead of water) gives this dish depth and flavor. You can make your own or use our pick for the best chicken broth brand.
  • Picante sauce: Picante adds a nice spice to arroz con pollo.
  • Tomato sauce: You can also use diced tomatoes if you prefer a chunkier texture.
  • Chopped onion and green pepper: Be sure to uniformly chop the onion and pepper so they cook evenly.
  • Monterey Jack and cheddar: Though not a traditional ingredient in arroz con pollo, melted cheese adds a rich layer of flavor.

Directions

Step 1: Assemble the ingredients

Overhead view of uncooked rice spread in a greased baking dish, with chicken breasts being seasoned with garlic salt and pepper and placed on top of the rice for the Taste of Home Arroz con Pollo recipe.Suzan Najjar for Taste of Home

Preheat oven to 350°. Spread the rice in a greased 13×9-inch baking dish. Sprinkle both sides of the chicken with garlic salt and pepper; place over rice.

Overhead view of the chicken resting on rice in the baking dish, with bowls of chicken broth, picante sauce, tomato sauce, chopped onion, and green pepper next to the pan, ready to be combined and poured over the chicken for the Taste of Home Arroz con Pollo recipe.Suzan Najjar for Taste of Home

In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.

Step 2: Bake

Overhead view of the cheese being sprinkled over the baked chicken and rice mixture, ready to bake uncovered for the Taste of Home Arroz con Pollo recipe.Suzan Najjar for Taste of Home

Cover and bake until a thermometer reads 165°, 50 to 55 minutes. Sprinkle with the cheeses. Bake, uncovered, until the cheese is melted, about 5 minutes longer.

Overhead hero shot of the finished Taste of Home Arroz con Pollo, showcasing the golden melted cheese over the baked chicken and rice, served in a baking dish.Suzan Najjar for Taste of Home

Arroz con Pollo Recipe Variations

  • Add peas: Peas bring a welcome sweetness, texture and flavor to arroz con pollo.
  • Add capers and/or olives: We love the saltiness that capers and olives add to this dish.
  • Serve with sliced avocado and tomato: Sliced tomato and avocado are the ideal topping for arroz con pollo.

How to Store Arroz con Pollo

Arroz con pollo makes for truly delicious leftovers. Store leftovers in an airtight container in the fridge; they’ll last for up to four days.

Can you make arroz con pollo ahead of time? 

Yes, definitely; in fact, arroz con pollo tastes even better the next day. Feel free to make this dish up to 24 hours in advance.

Arroz con Pollo Recipe Tips

Overhead view of the fully cooked and cheesy Taste of Home Arroz con Pollo, ready to serve, with golden melted cheese and tender chicken over the rice.Suzan Najjar for Taste of Home

Can you use other cuts of chicken for this easy arroz con pollo recipe?

Absolutely. Boneless skinless chicken thighs would work well in this easy arroz con pollo recipe. Whatever cut you use, just be sure your chicken is cooked through to a food-safe internal temperature of 170°.

Can you sear the chicken before baking the arroz con pollo?

Yes. Searing the chicken beforehand will add a depth of flavor. If you’re pressed for time, though, it’s totally fine to skip this step.

Can you use other kinds of rice to make this easy arroz con pollo recipe?

Using instant rice in this recipe makes it super easy and quick compared to more traditional recipes. It’s not the easiest to switch out types of rice without knowing how to accommodate the liquid. For that reason, preparing the recipe with the rice type listed is the best option for success.

Arroz con Pollo

Prep Time 10 min
Cook Time 1 hour
Yield 6 servings

Ingredients

  • 1-3/4 cups uncooked instant rice
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup picante sauce
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350°. Spread rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.
  2. Cover and bake until a thermometer reads 165°, 50-55 minutes. Sprinkle with cheeses. Bake, uncovered, until cheese is melted, about 5 minutes longer.

Nutrition Facts

1 serving: 334 calories, 9g fat (4g saturated fat), 80mg cholesterol, 1055mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 31g protein.

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My children really look forward to dinner when they know I'm serving this, and it's easy to make. —Debbie Harris, Tucson, Arizona
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