The first stop is to the taqueria for chicken with rice
Arroz con pollo (Mexican chicken with rice) would always be the first thing I ate when I returned to the USA from abroad. After a tortuous 17-hour flight, I need my spicy chicken and rice to cheer me up.
Tender chicken with mushrooms and peas simmered in a spicy tomato broth with rice was something I dreamed about when so far away from home.
So, before we went home, we stopped at the local taqueria.
Arroz con Pollo on demand
As trips home become fewer and far between, I started experimenting at home with how to replicate it at home in my Asian apartment kitchen.
Although not exactly like the original dish I so dearly love, I’m happy to report that this chicken with rice recipe hits the spot when I’m craving a bit of home. Not only that, but it’s also a fairly easy one-pot meal to make in a hurry which is great if you are a busy mom like me.
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Arroz con Pollo (Mexican Chicken with Rice)
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
Description
Arroz con pollo (Mexican Chicken with rice) is a great one-pot family dinner perfect for a weeknight. Your family will love this cheesy chicken with rice recipe. #chicken #rice #easymeals #familydinners #cheese #onepot
Ingredients
Units
Scale
- 1 1/2 cup long-grained rice (rinsed and drained)
- 5 cups (a little under 1.2 L ) water
- 4 chicken bouillon cubes
- 1 cup peas (fresh or frozen, either is good)
- 2 cups (150g) sliced button mushrooms
- 2 red ripe tomatoes
- 1 small onion
- 3 garlic cloves
- a small handful of cilantro (washed and drained)
- 1 1/2 tsp lime juice
- 2 tsp olive oil
- 1/2 tsp cumin
- 1 tsp Mexican Chile powder
- 1/4 tsp dried oregano
- pinch of red pepper flakes
- 1/2 tsp sea salt
- a sprinkling of black pepper
- 5 oz (142 g) grated cheddar cheese (or more if you are a cheese freak)
- 2–3 tbsp vegetable oil
- 2–3 chicken breasts (diced into 2 cm chunks)
Instructions
- In a food processor, combine tomatoes, onion, garlic, cilantro, lime juice, olive oil, cumin, Mexican Chile powder, oregano, red pepper flakes, salt and pepper. Blitz in the food processor until you have reached the desired texture of your salsa (this can be completely smooth or a little chunky-the choice is yours!)
- In a medium saucepan, add bouillon cubes to water and bring to a boil. Once at a boil and cubes have completely dissolved to make a broth, reduce heat to low and let simmer.
- In a large skillet with a lid, heat 2 tbsp oil on medium-high heat. Add peas and mushrooms and sauté until vegetables have picked up the color (about 2-3 minutes).
- Add rice to pan and toast with peas and mushrooms for 1-2 minutes.
- Add tomato salsa and stir. Cook for 1-2 minutes to allow the rice to take on the moisture in the salsa.
- Add diced chicken and stir together. Cook for 1-2 minutes until chicken is no longer pink.
- Add 1 cup of chicken broth to rice mixture, stir and continue cooking on high heat until the majority of the liquid has absorbed into the rice then add another 1 cup, stir and cook until that liquid has absorbed.
- Add the remainder of the chicken broth and turn down the heat to allow a low simmer. Cover and cook for about 10-15 minutes or until rice is cooked thoroughly (cooked through but firm and not mushy) The rice should be cooked but with a good amount of sauce remaining.
- Turn off heat and stir in some grated cheese. Serve with tortilla chips and your favorite hot sauce.
- Prep Time: 15
- Cook Time: 30
- Category: Main, One Pot
- Method: simmering
- Cuisine: Mexican
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More one-pot recipes for busy at home cooks:
Kind of Cajun’ Chicken Thighs with Crispy Skin
Pasta Primavera with Oven Roasted Vegetables
Yemini Inspired Spicy Lamb and Butter Bean Stew
I made this tonight and it was fantastic! Very easy to follow the recipe, and my family loved it. I eat Keto, and was able to simple switch out the rice for riced cauliflower. Either way was a hit! Thanks.
Thanks! Glad it was such a hit. Could you please give it a star rating in addition to your wonderful comment?
Easy and excellent