arroz con pollo vertical  reduced
Print Add to Collection

Arroz con Pollo Recipe

A spicy blend of tomatoes, rice, and chicken with classic Mexican seasonings. Easy to make, this arroz con pollo recipe is even better the next day!
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Marye Audet


  • 1 1/2 pounds boneless chicken breast or thigh
  • 1 tablespoon Tony Chachere's
  • 1 tablespoon olive oil
  • 3 cups uncooked rice
  • 1 cup chopped onion
  • 1 4 ounce jar pimentos
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon cumin
  • 1 teaspoon minced garlic
  • 5 cups chicken stock
  • 1 10- ounce can Rotel tomatoes or other tomatoes with chiles
  • 1 14- ounce can stewed tomatoes
  • 1 cup shredded Cheddar cheese.


  • Heat olive oil in a heavy pan.
  • Cut the chicken breast into bitesized chunks
  • Season with the Tony Chachere's.
  • Brown the chicken in the olive oil.
  • Remove the chicken and add the rice.
  • Cook, stirring constantly, for a couple of minutes just to toast the rice a little bit.
  • Add the chicken back in to the pan.
  • Add the remaining ingredients except the cheese.
  • Stir to blend.
  • Bring to a simmer, cover, and cook until the rice is done , 20 to 30 minutes.
  • Just before serving stir in half the cheese, put into a serving dish, and top with the remaining cheese.