Arroz con Pollo

Serving Size: 2 pieces & 3/4 cup rice

Yield: 4 servings, 2 pieces & 3/4 cup rice each

Servings: 4

Active Time: 40 minutes

Total Time: 40 minutes

Arroz con pollo, or chicken cooked with rice, is a common dish in Spain, Latin America and the Caribbean. We use quick-cooking brown rice here to help you get this on the table in just 40 minutes. Serve with a mixed green salad tossed with cilantro-lime vinaigrette.


  • 2½ pounds bone-in chicken thighs and/or drumsticks (about 8 pieces), skin removed, trimmed
  • ½ teaspoon salt, divided
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ½ cup tomato sauce
  • 1¼ cups reduced-sodium chicken broth
  • 1 cup instant brown rice
  • 1 cup frozen mixed vegetables, thawed


  1. Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8 minutes. Transfer to a plate. Repeat with the remaining chicken; transfer to the plate.
  2. Add onion, garlic and tomato sauce to the pot and cook, stirring, for 1 minute. Add broth and the remaining 1/4 teaspoon salt; bring to a boil. Stir in rice, return the chicken to the pot, cover and simmer until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 minutes. Stir in vegetables, cover and cook until heated through, about 2 minutes. Serve the chicken over the rice.


Per serving

378 Calories, Total Fat: 16 g, Saturated Fat: 3 g, Cholesterol: 87 mg, Carbohydrates: 27 g, Fiber: 3 g, Added Sugars: 0 g, Protein: 31 g, Sodium: 735 mg, Potassium: 506 mg, Folate: 33 mcg, Calcium: 38 mg

Carbohydrate Servings: 2

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