Reviewed: Feb. 19, 2012

I cooked this dish for a crowd and it was a big hit. Followed the recipe to the letter, except I sauteed the onion and pepper with a little butter before adding to the dish. I served it with Tasty Lentil Tacos and Spicy Bean Salsa, also found on this site. I live in Texas. In defense of this person who so graciously shared her recipe with this site, when you go to most "mexican" restaurants and ask for "arroz con pollo", you get a dish similar to this. I consider this Tex-Mex, not traditional Mexican. And I find the sarcastic, self-aggrandizing comments from some reviewers to be rude and unnecessary (and it isn't fair to "review" a recipe you haven't even made). Arroz con pollo translates simply to "chicken with rice". This is a simple, Americanized version that is quite prevalent in some areas of the country.

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Reviewer:

DUFFGRRLL

Reviewed: Dec. 29, 2011

As other Hispanics said it is no where near authentic arroz con pollo but I didn't expected it to be. I skipped the picante sauce and green pepper because I didn't have it at the time but I added a small can of diced green chiles. It was fine, next time I will used pieces of chicken bone in. I also added a small cube of tomato bouillon along with the chicken broth.

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Reviewer:

Amanda

Reviewed: Oct. 7, 2011

It's easy, not expensive & yummy. It might not be how our Grandma's used to make but my family & I love it =)

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Reviewer:

Corineva

Living In: Rio Rancho, New Mexico, USA

Reviewed: Oct. 1, 2011

I read some of the reviews that said this recipe was a little bland, so I changed it a bit, too. I added a layer of black beans and corn (canned) on top of the rice. I sprinkled that layer with cumin and oregano. I also put cumin and oregano on the chicken breasts. Then I put green and red pepper in the sauce, but kept the picante out. Instead I took half of a small can of Mexican diced tomatos and chiles and mixed it with 1/2 cup of salsa and spread that on top of the chicken instead of mixing it with the broth and pouring over. The dish was super flavorful, and the chicken was really moist. Yum!

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Reviewer:

jenruff

Reviewed: Mar. 23, 2011

I really like the flavor of the rice in this dish when it was done-plan to save this part of the recipe just for a quick easy mexican rice side dish. Would also suggest some typen of marinade for the chicken while it thaws-maybe some salsa or just a dusting of cumin or chlli powder to pick up a bit more flavor and tenderness.

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Reviewer:

JMSTEPHENS

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 25, 2010

It's yummy - It's just actually a Mexican style dish more along the lines of "Chicken Enchilada Rice". When you look for "Arroz con Pollo" it should be a recipe that starts out stewing bone in chicken pieces with authentic refried sofrito (recaito with tomato sauce) and then you add the rice toward the end to immerse it in the chicken flavor. The meat practically falls off the bone tender. I'll post it later so that when people look for the recipe they'll find the right one. As a Puertorican living in Cali I introduce my kids to all kinds of yummy stuff and this looks good so I'll be making it too- just not with instant rice!! It's too hard ;o)

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Reviewer:

Sigrid

Reviewed: Sep. 25, 2010

It's a hit!!! I made it per the recipe, and my 6 yr old daughter asked to take the leftovers for lunch! The only thing I will change next time is that my other two kids don't like the onions and pepper. So I will probably leave those out. So easy and so yummy!!!

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Reviewer:

Dina

Cooking Level: Expert

Home Town: Ellsworth, Maine, USA

Living In: Orlando, Florida, USA

Reviewed: May 27, 2010

My next door neighbor is Puerto Rican and she showed me how to make Arroz con Pollo and I tell you she did not use picante sauce, cheddar cheese, or monterey jack cheese. Now she did use sofrito (homemade), Adobo, cumin, sazon, paprika, garlic (lots of garlic), and oregano. I made Arroz con Pollo with red beans when my future mother-in-law (she's native Puerto Rican) was here last September/October and she loved my cooking! She was impressed and she is VERY picky about eating other women's cooking. She even boasted about my peach cobbler to everyone in the family that is in Puerto Rico and up in Massachusetts.

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Reviewer:

debjdowling

Cooking Level: Intermediate

Home Town: Hollister, Florida, USA

Living In: Palatka, Florida, USA

Reviewed: Mar. 18, 2010

This is one of our family's new favorite recipes. Easy to make, and great flavor. The rice is wonderful (especially for instant rice!) and the chicken is juicy! Who care's if it is not authentic? Its delicious!

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Reviewer:

CMilliken

Reviewed: Feb. 18, 2010

We're not fans on instant rice so I substituted Vigo Yellow rice. I precooked it which was a mistake and resulted in mushy rice. The flavor was excellent though. Next time I will use uncooked yellow rice and add 2 oz of water to make a 2 parts liquid to rice ratio. Overall it was great!

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