Arroz Con Pollo – Rice with Chicken Recipe

Arroz Con Pollo (pronounced “Aros con POHyoh”- emphasizing the “A”) literally means Rice with Chicken, a delicious one-pot Spanish dish that is scented with saffron.  There is evidence that this dish is from Andalusia region of Spain and was influenced by the Moorish culture in the 8th century occupation of Spain.

Arroz Con Pollo is a classic dish of Spain and Latin America with particular popularity in Cuba, Puerto Rico, and Colombia.  There are many different traditional ways to prepare it, unique to each country, using different spices, herbs, and vegetables.

This dish is a popular and easy one-pan dish that is great for family meals or even company.  To me, this dish is more like a Spanish paella, but without the shellfish.  This dish will even work with you are on a diet!  I love this recipe because it is very easy to make and so delicious!

This wonderful Arroz Con Pollo recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.


Arroz Con Pollo


For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.


Arroz Con Pollo - Rice with Chicken Recipe:
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Course: Main Course
Cuisine: Spanish
Keyword: Arroz Con Pollo Recipe, Rice with Chicken Recipe
Servings: 4 servings
Calories: 249 kcal
  • 2 teaspoons olive oil,  extra-virgin
  • 4 chicken breasts, boneless and skinless, cut into bite-size pieces*
  • 1/2 cup long-grain white rice
  • 1/2 cup onions, chopped
  • 1 (14.5-ounce) can whole tomatoes, drained
  • 1 (7-ounce) jar "roasted" red peppers, drained
  • 1 cup chicken stock, fat free
  • 1/4 cup parsely, finely chopped
  • 1/4 teaspoon rosemary, dried and crushed
  • 1/4 teaspoon salt or to taste
  • Pinch of saffron, crushed
  • 1 cup frozen petite peas
  • Black pepper, coarsely ground, to taste
  1. In a large non-stick frying pan, paella pan, or cast-iron skillet over medium high heat, heat olive oil; add chicken pieces and saute (turning until browned), approximately 7 minutes.  Remove chicken and transfer to a plate; set aside.

  2. In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until onions are translucent.

  3. Sauteed rice and onions

  4. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt, and saffron.

  5. tomato sauce

  6. Return chicken to pan; cover and let simmer for 25 minutes.  Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes.

  7. Remove from heat and serve.

  8. Makes 4 servings.

Recipe Notes

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry.  Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken.  Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Nutrition Facts
Arroz Con Pollo - Rice with Chicken Recipe:
Amount Per Serving
Calories 249 Calories from Fat 50
% Daily Value*
Fat 5.6g9%
Carbohydrates 20.6g7%
* Percent Daily Values are based on a 2000 calorie diet.


Source:  Recipe originally from the cookbook called Weight Watchers Simply Light Cooking.

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