Weeknight Cooking: Quick Arroz con Pollo


A Latin American dish, literally meaning “Rice with Chicken”. Delicious and spicy, you can make this on a weeknight and have it ready pretty quickly. It’s also fairly cheap to make. You can either eat this one with a fork or with a tortilla. Serve with a side of veggies. This meal is so easy, anyone and everyone can make it. For real.

Adapted from recipezaar.

Arroz con Pollo
1 medium onion, chopped
1 green bell pepper, chopped
1 garlic clove, finely chopped
1 (15 ounce) can tomatoes with peppers (I use a can of Rotel tomatoes)
1 tablespoon olive oil
2 – 3 chicken breasts, cut into bite-sized squares
salt & pepper for seasoning
1 cup yellow rice
1/8 teaspoon turmeric
1 cup chicken stock
1 bay leaf
1/4 teaspoon crushed red pepper flakes

Heat the olive oil in a frying pan. Cut the chicken into bite-sized pieces and season with a little salt and pepper. Cook the chicken until you can’t see any more pink in the middle.


Remove from the pan and set aside.

Drain the can of tomatoes, but do not discard the tomato juice. Add enough water to the juice to equal one cup. Set both aside.

Add onion, green pepper, and garlic to the frying pan. Cook until they are softened – should only take a few minutes. Add turmeric and yellow rice.

A quick note about the yellow rice: you can find this in the ethic food section of your supermarket. It has spices in the bag that make it yellow. You can use regular rice with this dish if you want, but I like to use the yellow rice to give the dish extra flavor and spice.

Mix ingredients well, stirring for about 1 minute. Add tomatoes, tomato juice/water mixture, stock and bay leaf. Stir.

Return the chicken to the pan, stir to incorporate, and turn the burner down to low.


Cover the frying pan and let it cook for about 30 minutes, or until the rice is cooked all the way through.


That’s it! That’s all you have to do!


Top this baby with some cheddar cheese and a little sour cream. So good you’ll get seconds.

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