Arroz Con Pollo Mexicano

Arroz Con Pollo Mexicano

Twin mama

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 355 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • Substitute chicken broth for the water for a more flavorful broth.

Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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...

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 adde...

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 th...

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.

Tried to make this at 10,000 feet altitude in the Colorado mountains and the rice would not soften. Also tried to double the recipe, and that may have been part of the problem.

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, saz...

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

Other stories that may interest you