Arroz Con Pollo Mexicano Recipe -
Arroz Con Pollo Mexicano Recipe
  • READY IN 35 mins

Arroz Con Pollo Mexicano

Recipe by  

"I can eat this dish every night. I learned this recipe, like most of my Mother's recipes, without measurement. Here is my best effort to share it."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.
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  • Cook's Note:
  • Substitute chicken broth for the water for a more flavorful broth.

Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2012

Tasty! I used onions and red and yellow peppers instead of the carrots and celery - because that is what I had on hand. This is soupy, so expect that. Serve with white onions and cilantro on top - a little cheese is nice too. Thanks - this is comfort food!

Most Helpful Critical Review
May 16, 2014

I made this exactly as the recipe says. It was simple and good. It may be a little bland for some; but could easily be spiced up.

Dec 09, 2012

Tasty! I happened to all but one of the ingredients on hand, this is a great dish for a cold football night. I didn't have tomato sauce so I substituted most of a can of tomato paste, which I think gave it good flavor. I also used two packets of that Swanson Flavor Booster. I'd definitely would make this again.

Sep 25, 2012

I radically modified this recipe to use only what I had on hand. I sauteed onion and garlic, added tomato paste, cumin, paprika and salt with the rice. I browned the ride a little bit and added the broth and chicken on top. I simmered it until the rice was done, added some cilantro. It was delicious.

Aug 03, 2014

I really liked this dish. I did make some changes as I have 4 boys who eat like it is the last supper. I used thighs, drumsticks and breast. I seasoned them with salt, pepper, garlic powder, sazon (Goya), season salt and parsley then lightly fried them. I doubled the rice and used 5 cups of water. It takes WAY longer than 15 minutes mine took about 35 minutes to be cooked. I also added onion while browning the rice. Flavor was great and used tostadas and queso fresco to complete the meal.

Aug 14, 2014

I was hesitant about the 4 cups of water, but it comes out ok.


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  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 539 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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