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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
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
Author
Marye Audet-White
Ingredients
1 ½
pounds
boneless chicken breast or thigh
1
tablespoon
Creole Seasoning (Tony Chachere’s)
1
tablespoon
olive oil
3
cups
uncooked rice
1
cup
chopped onion
1 4
ounce
jar pimentos
¼
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.
Instructions
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.