Delicious Arroz Con Pollo Recipe

arroz con pollo

Casseroles are a family favorite and this arroz con pollo recipe could very well turn into one that your family will want to have again and again.

Arroz con pollo, which is also known as "rice with chicken", is easy to make and a great dish for the busy mom or dad. It is also a great dish to bring to a pot-luck party.

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Arroz Con Pollo Recipe

Serves 6


  • 2 cups long grain rice
  • 1 yellow onion finely chopped
  • 2 Tbsp. olive oil
  • 6 chicken thighs, skinned (you can use bone in or debone thighs and cut into 1 - 2 inch pieces) I think it's nice not to have to deal with bones in a casserole.
  • 1 red bell pepper, chopped small
  • 2 cloves, minced
  • 3/4 cup tomato puree
  • 1/2 tsp. ground cumin
  • 2 tsp. sea salt
  • 4 ounce can of green chile, diced
  • 2 3/4 cups chicken broth
  • 3/4 cup frozen peas or corn
  • 10 to 12 ounces mild cheddar cheese, grated


Saute the onion in olive oil, starting on medium high heat. Reduce the heat to low once the onion starts cooking. Continue cooking, stirring frequently. After about 5 minutes add the bell pepper and saute for about 30 minutes until the onion is reduced to about 1/2 of what you started with and turns a golden brown.

Add the garlic to the onion and saute an additional 3 - 5 minutes being careful not to burn the garlic. Stir constantly. Pour into a 9 x 13 oven-proof dish.

Add the following to the 9 x 13 oven proof dish:

  • rice
  • tomato puree
  • chicken broth
  • sea salt
  • cumin
  • green chiles
  • peas or corn

Stir until everything is mixed well.

Add the chicken on top and push it down into the rice mixture. Top with the grated cheese.

Cover tightly with foil. Cook in a preheated *375 degree oven for 1 hour and 10 minutes.

Reynolds wrap has foil that is stick-proof and would work well with this recipe so the cheese does not stick to the foil.

Test to see if the rice is done in the middle of the casserole. The ends usually get done first. If the middle is not done, recover and place back in the oven for another 10 minutes.

Serve this arroz con pollo recipe topped with guacamole, flour tortillas and a salad for a complete meal.

Click here to watch my Arroz Con Pollo video. 

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New! Comments

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California