Brighten up mealtime with a fiesta of flavors by cooking this simple one-pot Arroz Con Pollo.
When weeknight dinners feel like a race against the clock, finding recipes that are both satisfying and low-effort can be a real challenge. Between work, school, and everything else on your plate, it’s no wonder so many of us turn to frozen meals or takeout for convenience. But here’s the good news: there are plenty of delicious dishes that come together with just a few pantry staples and minimum effort.
Take arroz con pollo, for example. This beloved Latin American classic (literally meaning ‘chicken with rice’) is a hearty, flavorful dish that’s as easy to make as it is satisfying. With everything cooked in one pan, cleanup is a breeze, too. Imagine fluffy rice, tender chicken, the warm aroma of cumin, and the bright tang of tomato sauce—all coming together in a dish that always hits the spot. Plus, not only does it make an excellent no-fuss meal, but it’s also impressive enough to serve to guests.
Is Arroz con Pollo Healthy?
With only one tablespoon of oil and skinless chicken thighs, arroz con pollo is a relatively low-fat dish. Red peppers, tomato sauce, and peas add vitamins and minerals. White rice is used, but if you’d like to increase the fiber content, you can also use brown. The dish can easily be made vegan/vegetarian by using vegetable broth and plant-based “chicken” or jackfruit.
What’s the difference between Arroz con Pollo and Paella?
Arroz con pollo and the legendary Spanish dish paella are similar at first glance, but have distinct differences that set them apart. While both feature rice as a base and often include proteins, the two dishes stem from different culinary traditions and have unique ingredients, techniques, and presentations.
For starters, arroz con pollo always features chicken, while paella, which originally hails from Spain’s Valencia region, also includes a mix of seafood like shrimp, mussels, and clams, or even rabbit and chorizo, depending on regional variations.
One of the defining features of paella is the way it’s cooked. Traditionally, the dish is made in a wide, shallow pan called a paellera, which allows the rice to spread out and develop a layer of crispy, caramelized rice at the bottom, known as socarrat. Another hallmark of paella is its flavor profile. It is infused with saffron, which gives it its signature golden color. Paella also typically calls for medium-short grain rice varieties like Bomba or Calasparra, which, much like in risotto, absorb liquid beautifully without becoming mushy.
In contrast, arroz con pollo is easier to prepare and relies on ingredients like cumin, tomatoes, peas, peppers, and garlic. The rice is usually a standard long-grain variety, which cooks up light and fluffy, soaking up all the flavors of this comforting dish.
How to Make Ahead and Store
Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Serving Suggestions
Since arroz con pollo is really savory and satisfying, I often like to pair it with something a bit lighter for a fresh contrast. For example, a Grilled Mexican Corn Salad With Tomatillos adds a refreshing crunch to your meal. Looking to add a side of veggies? Try this tasty Grilled Eggplant or some Roasted Broccoli.
To keep this traditional, add some Air-Fryer Plantains and cook up some Black Beans to bring more Latin American flavors to your table!
Ingredients
- 1 tablespoon olive oil
- 4 boneless, skinless chicken thighs cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/2 cup tomato sauce
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and cumin, then add to the skillet and cook until browned on all sides.
- Add the diced onion and bell pepper to the skillet with the chicken and cook until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.
- Stir in the rice, chicken broth, and tomato sauce. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the frozen peas and chopped cilantro. Remove from heat and let stand, covered, for 5 minutes before serving. Serve with lime wedges.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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