Arroz con Pollo

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

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• 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

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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.

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

Step 2: Bake

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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.

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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

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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.