Arroz con Pollo, also known as chicken and rice, is a traditional rice meal that combines soft chicken, seasonings, veggies, and rice stewed in broth. Although there are many variations on this classic mix, this one combines Latin-American and Spanish-inspired flavors. To begin, we’ve added whole grain Blue Ribbon® Brown Rice, pimiento-stuffed green olives, capers, smoky paprika, and sweet red pepper for some fresh and delicious robust flavors.
And, using only one Dutch oven or large saucepan, this dish provides for a delicious one-pot meal with less cleanup! Do you like the sound of having less dishes to do? Make sure to explore more of our recipes.
If you’re searching for a new meal to bring to a holiday gathering such as Thanksgiving, a potluck dinner, or an ordinary gathering with friends, this is home-cooked comfort food at its finest, leaving everyone full and satisfied.
This one-pot Arroz con Pollo recipe includes seasonings, tomatoes, and whole grain Blue Ribbon® rice for the ideal chicken and rice supper.
Step 1–Season chicken with salt, pepper and cumin. Heat oil in Dutch oven or large saucepan set over medium heat; cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to plate.
Step 2–Stir onion, bell pepper and garlic into pan; cook for 3 to 5 minutes or until slightly softened. Stir in rice, olives, capers and smoked paprika. Cook, stirring, for 3 minutes.
Step 3–Stir in broth, tomatoes, and bay leaves; bring to boil. Return chicken to pan. Reduce heat to medium-low; cook for 35 minutes or until chicken is cooked through.
Step 4–Stir in peas; cover and cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Discard bay leaves. Fluff with fork; stir in parsley.
For a Thanksgiving dinner, use turkey and turkey stock instead of chicken and chicken broth, and toss in 2 tbsp chopped herbs like sage, rosemary, and thyme. You can also make this dish with white rice.