Hey there foodies! I am so excited to share my most cherished recipe with you all. Picture this – a savory, one-pot dish bubbling with juicy chicken, colorful veggies, and fluffy rice. Have you guessed it yet? It’s Arroz Con Pollo, and it is hands-down one of the most iconic dishes in Latin American cuisine. The best part? This easy and flavorful recipe can be made in just thirty minutes with basic ingredients from your pantry.
So, if you’re looking to impress your guests with a hearty meal that requires minimal prep work, or simply craving something delicious on a busy weeknight, you’ve come to the right place. This classic Arroz Con Pollo recipe is perfect for both novice and seasoned cooks alike.
What sets my Arroz Con Pollo recipe apart from the rest is the addition of fresh veggies like mushrooms, zucchini, corn, red and green bell peppers that give the dish a vibrant pop of colors and flavors. Not only does it make the dish more flavorful, but the vegetables also add a healthy twist to this traditional recipe.
So are you ready to transport your taste buds on a trip to Costa Rica, Puerto Rico or Peru? Let’s get cooking!
Why You’ll Love This Recipe
Are you tired of the same old boring chicken and rice dinner? Look no further! My Arroz Con Pollo recipe will be sure to rock your taste buds.
This dish is flavorful, aromatic, and easy to make. The combination of spices such as cumin, chili powder, turmeric and saffron infuses the rice with a mouthwatering aroma that will have your family asking for seconds. It’s also packed with fresh veggies like zucchini, mushrooms, corns and red & green bell peppers, which provide a burst of colors that makes this dish look as good as it tastes.
Not only is this recipe delicious and visually pleasing, but it’s also very simple to make. It’s a one-pot meal that requires minimal effort and dishes to clean up. You just throw everything in the pot and let it simmer until the rice is cooked to perfection.
But wait there’s more! Arroz Con Pollo is versatile; it can be made with chicken breasts or boneless chicken thighs. And if you’re vegetarian or vegan, substitute the chicken broth with vegetable broth and omit the chicken altogether for a delicious vegan Arroz Con Pollo.
In conclusion, whether you are cooking for yourself or entertaining guests, Arroz Con Pollo is an easy yet impressive dish that guarantees great flavors every time. Trust me when I say that this dish combines taste and convenience, so you’ll love this recipe just as much as I do!
Let’s get started with the ingredient list! Here are all the ingredients you’ll need for this tasty Arroz con Pollo recipe:
Arroz con Pollo Ingredients:
- 1 1/2 cups long grain white rice
- 2 1/2 cups chicken broth
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 bone-in chicken thighs, skin removed
- 1 red bell pepper, seeded and chopped into bite-sized pieces
- 1 green bell pepper, seeded and chopped into bite-sized pieces
- 1 zucchini, chopped into bite-sized pieces
- 1 cup frozen corn kernels
- 1 can kidney beans, drained and rinsed
- 4 -5 medium mushrooms
- A pinch of saffron
- A pinch of turmeric powder
- A pinch of cayenne pepper(optional)
- A pinch of chili powder
- A pinch of cumin powder
- Salt and freshly ground black pepper to taste
For an added twist of flavor, you can also add a couple of bay leaves to the pot while cooking. Remember, you can always mix up the vegetables used depending on what you have on hand or what you prefer. Now that we have our ingredients ready to go let’s dive into how we can make this easy flavorful dish come together in no time!
The Recipe How-To
Step One: Preparing the Ingredients
Before we get started with the cooking, it’s important to have all of our ingredients prepped and ready to go. Begin by rinsing 2 cups of long-grain white rice and soaking it in cold water for a few minutes. Once soaked, drain the excess water and set the rice aside.
Next, we’ll prepare the vegetables. Cut one large onion, one red bell pepper, one green bell pepper and two medium-sized zucchinis into small pieces. Then, mince 4 garlic cloves finely.
Finally, prep the chicken by cutting 4 boneless chicken breasts into small to medium-sized pieces.
Step Two: Cooking the Rice
In a large pot or dutch oven over medium heat, heat up 2 tablespoons of olive oil. Once hot, add in the chopped onions and cook for about 2-3 minutes until they become translucent. Add garlic and cook for another 30 seconds until fragrant.
Next, add in the drained rice into your pot and stir it well with the onions and garlic. Let it cook for about two minutes until the edges start to turn translucent.
Add 4 cups of chicken broth, a pinch of saffron (or turmeric) – this will give it that classic yellow color – 1 teaspoon of chili powder, 1 teaspoon of cumin powder and a pinch of cayenne. Cover with a lid and bring it up to simmer.
Once it’s simmering, reduce heat to low, add salt to taste (about 1 tsp), put bay leaves on top (2-3) cover with parchment paper and lid tightly. Simmer for around 18-20 minutes until all broth is absorbed. Remove from heat and let sit for another 5 minutes with paper on top – this will keep rice still cooking without getting burnt.
Step Three: Cooking the Chicken and Vegetables
While the rice is cooking, let’s turn our attention to the chicken and vegetables. In a separate skillet over medium-high heat, heat up 2 tablespoons of vegetable oil. Once hot, add in the chicken and cook for about 5-7 minutes until golden brown. Remove from skillet and set aside.
Next, in the same skillet, add in the chopped vegetables (onions, red and green bell peppers, zucchinis), 1 teaspoon of cumin powder, 1 teaspoon of chili powder, salt and black pepper to taste. Cook over medium-high heat for about 5-7 minutes.
Once cooked to your liking, add in a can of drained kidney beans, one cup of frozen corn (thawed) and a handful or two (as desired) of sliced mushrooms. Give them a quick stir so everything is combined and cook for another 3-4 mins.
Step Four: Bringing it All Together
Now that everything is cooked, it’s time
Substitutions and Variations
Making substitutions and variations in a recipe can be a great way to customize it to your taste and nutritional preferences. For Arroz Con Pollo, you have plenty of options to choose from based on your dietary needs.
If you’re a vegetarian, you can easily turn this dish into a hearty vegan Arroz con Vegetales by swapping out the chicken broth for vegetable broth, omitting the chicken completely, and adding more mixed vegetables such as asparagus, broccoli, or Brussels sprouts.
For those who prefer red meat over chicken or want to mix it up, try making Arroz Con Carne by substituting the chicken breasts with beef, pork or lamb. For an exotic twist, try making Pollo Peruano (Peruvian style Arroz con Pollo) by adding green sauce, olives, and peanuts.
If Mexican cuisine is more your preference, replace saffron and turmeric with yellow rice seasoning mix like Goya Sazón or Adobo. Or, add in some chili powder for a bit of spice.
To take your dish up another level, pour in 1/2 cup of white wine after the onions are tender and before adding the liquids. This extra step makes the flavors richer with an explosion of aromas and makes the resulting Arroz Con Pollo even more delicious!
Don’t be afraid to get creative with your substitutions and variations to make every meal unique!
Serving and Pairing
Arroz con Pollo is a fantastic dish that stands well on its own. The combination of juicy chicken, tender rice, and fresh vegetables provides a complete and satisfying meal that will leave your taste buds wanting more! One option for serving this flavorful Arroz con Pollo is to pair it with a side of mixed veggies or salad for a balanced meal. This will help elevate the nutritional value of the dish while adding a colorful flourish to your plate.
For an additional layer of flavor, consider serving this delicious entrée with some popular pico de gallo, a Mexican side dish made from chopped tomatoes, onions, and cilantro. The colors and flavors of the tomatoes and cilantro complement the savory taste of the chicken beautifully, while the onions add depth to each bite. The addition of pico de gallo also provides a healthy dose of vitamins A and C, making it an ideal pairing that supports overall well-being.
When it comes to beverage pairing, you can’t go wrong with a chilled white wine like Costa Rica’s Chardonnay with hints of fruit undertones that will complement the spice in Arroz Con Pollo perfectly. Alternatively, you may choose to go for something non-alcoholic like a cold glass of iced tea or lemonade as they’re super refreshing, complimenting the heat of the spices used in Arroz Con Pollo.
Whatever your choice, one thing is certain: Arroz con Pollo is a delightful dish that pairs exceptionally well with many sides and beverages. So get creative and craft your own unique pairings and discover what works best for you. You won’t regret giving this easy, flavorful one-pot recipe a try!
Make-Ahead, Storing and Reheating
If you’re anything like me, you want to get as much done ahead of time as possible so that when it comes time to serve your meal, all you have to do is enjoy! Luckily, this Arroz Con Pollo recipe can be made ahead of time without compromising flavor or texture.
To make this dish ahead of time, simply follow the recipe directions up until step six. Then remove from heat, let it cool down to room temperature, and transfer it to an airtight container or cover the pot with plastic wrap and store in the fridge for up to three days.
When you’re ready to reheat and serve, simply reheat on the stove over low heat until the rice is heated through. You may need to add a few tablespoons of chicken broth or water if the rice has dried out. Be sure to stir occasionally to prevent burning or sticking.
If you’re in a pinch and need a quicker reheating option, you can also heat up individual portions in the microwave for about 90 seconds or until heated through.
If there are any leftovers after serving this delicious dish, you can also store them in an airtight container in the fridge for up to three days. This dish doesn’t freeze well due to the texture changes that happen during freezing and thawing.
Overall, this Arroz Con Pollo recipe is perfect for make-ahead meals or leftovers that are quick and easy to reheat. Trust me — this dish gets even more flavorful as it rests overnight in the fridge.
Tips for Perfect Results
I’m a firm believer that the key to making any dish perfect is paying attention to the details! With this Arroz Con Pollo recipe, there are a few tips and tricks that will help take your dish from good to great.
1. Use high-quality ingredients – The quality of your ingredients will play a significant role in the flavor of your final dish. Opt for fresh produce, high-quality chicken, and decent rice. Also, avoid using pre-made spice blends as they usually lose their flavor quickly.
2. Soak your Rice – Rinse and soak your white rice ahead of cooking it; it not only helps remove excess starch but also ensures that the grains cook evenly.
3. Browning the Chicken – When browning the chicken, let it sear without moving it around in the pan. It allows a golden crust to form on the skin’s surface.
4. Sauté Veggies in Stages – Don’t try to sauté all your vegetables at once; some take longer to cook than others. Start with harder vegetables like onions and bell peppers first, add tomatoes later, then finish with green beans.
5. Add broth gradually – Avoid dumping all of the broth into the pot at once; instead, add a little and allow it to be absorbed by the rice before adding more. That way, you ensure that each grain absorbs enough liquid for a more even texture.
6. Adjust seasoning frequently – The key is not to overcook or under-season your arroz con pollo. Before serving, taste for salt levels and adjust as needed; it’s better to start conservative with seasoning because you can always add more.
7. Resting – Letting your Arroz con Pollo rest after cooking will guarantee you fluffy yet flavorful rice, and allow the flavors present mix thoroughly.
With these simple tips above, you’ll be ready to impress anyone who tastes your Arroz Con Pollo dish!
Before we wrap things up, I want to make sure that all your questions about this Arroz con Pollo & Lots of Fresh Veggies!! Recipe are answered. Here are answers to some common FAQs that may come up as you prepare this easy and flavorful dish.
What vegetables go well with arroz con pollo?
Arroz con pollo is a comforting and satisfying meal that is ideal for chilly nights. To complement this dish, it is customary to include veggies such as peas, carrots, and green beans. These veggies can either be combined with the chicken and the rice or served on the side.
What is a famous dish from Spain that is made with rice chicken and vegetables?
A beloved dish from Spain, paella is a rice-based recipe that includes saffron, veggies, poultry, and seafood all cooked together in a single pan.
What pairs well with arroz con pollo?
Arroz con Pollo is a hearty and satisfying dish that pairs well with a dollop of yogurt or sour cream, a splash of hot sauce, and some fresh fruit. To complete the meal, a green salad with a tasty Cilantro Lime Dressing can be served alongside. Those with a bit more energy could add Corn Salad, Fruit Salad or Pina Colada Salad to the table for added flavor and satisfaction.
Why is my arroz con pollo mushy?
One of our favorite one-pot dinners is Arroz con Pollo, which we usually pair with plantains as a side dish. However, if you have ended up with a mushy consistency, the issue may be due to adding too much water or overcooking the dish.
In conclusion, this Arroz Con Pollo & Lots of Fresh Veggies recipe is a must-try for anyone who loves delicious and flavorful dishes. Not only is it easy to make, but it is also perfect for feeding a crowd or meal prepping for the week.
With the right ingredients and cooking techniques, you can elevate this dish to a whole new level of flavor and texture. Whether you choose to stick to the original recipe or customize it with your favorite ingredients, there’s no doubt that you’ll love every bite of this easy yet flavorful Arroz con Pollo recipe.
I hope that these tips and recommendations have inspired you to get into the kitchen and try out this amazing dish for yourself. So what are you waiting for? Grab your apron, turn on some music, and get ready to enjoy a meal that’s full of flavor, nutrition, and heartiness. Happy cooking!
Arroz Con Pollo & Lots of Fresh Veggies!! Recipe
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon cayenne
- 1 teaspoon turmeric
- 1 teaspoon saffron (i used imitation)
- 4 chicken breasts, 1-inch cubed
- 2 teaspoons olive oil
- 1 cup onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 3/4 cups rice
- 2 small zucchini, cut in 1-inch circles
- 5 mushrooms, sliced
- 1 (8 ounce) can corn
- 1 (14 1/2 ounce) can kidney beans
- 1 cup enchilada sauce
- 2 1/2 cups chicken broth
- 2 bay leaves
- combine the first 7 ingredients & sprinkle on chicken.
- heat olive oil and brown chicken on all sides for approximately 7 minutes.
- combine the chicken broth, enchillada sauce & bay leaves and heat in the microwave for 3 minutes.
- add onion, garlic, peppers and rice to the chicken and saute for 3 minutes.
- add zucchini, mushrooms, corn and beans, stir everything up.
- add broth mixture, bring to a boil, cover and reduce heat.
- let simmer on low for 20 minutes, do not remove cover during this time.
- remove cover & check the rice to make sure its done, if not cover again and let sit for another 5 minutes on low.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.