Rice with Chicken | Arroz con Pollo
This stewed chicken and rice dish comes together with tomatoes and traditional seasonings. This one-pan meal is an all-time favorite.
- Yield
- 4 Servings
- Serving size
- 6 ounces
- Rating
- 3.79 of 5 (298 ratings)
Food groups
- Grains: 1 1/2 ounces
- Protein Foods: 3 1/2 ounces
- Vegetables: 3/4 cups
Ingredients
- 4 6-ounce chicken thighs (bone-in, skin removed)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 yellow onion (peeled and chopped)
- 1 bell pepper (cored, seeded, and chopped)
- 3 garlic cloves (peeled and minced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup long-grain white rice (uncooked)
- 1 can (14.5 oz) low-sodium diced tomatoes (including liquid)
- 2 cups water
- 1 cube low sodium chicken bouillon
Directions
- To trim, lay chicken thighs on the cutting board, skin side up.
- Push the chicken down so the excess fat is on the cutting board (the excess is the part that isn’t right on top of the chicken).
- Using kitchen scissors or a sharp knife, cut off excess fat and discard.
- Pat chicken dry with paper towels, and discard towels.
- Place the skillet over medium high heat and when it is hot, add the chicken thighs, skin side down and cook until browned, then flip, about 5 minutes on each side.
- Turn the heat off, carefully remove the chicken from the skillet and transfer to the plate.
- Pour off all but 1 tablespoon fat.
- Reheat the skillet over low heat and add the onion, pepper, garlic, cumin, and oregano and cook until the onion is softened, about 10 minutes.
- Add the uncooked rice and tomatoes and stir well.
- Add the water and bouillon cube and bring to a boil over high heat.
- Return chicken to pan, skin side down, turn the heat down to low and cover.
- Cook chicken for 20 minutes and then carefully flip so that the skin side is up.
- Cover and cook for an additional 20 minutes.
- Serve right away.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 414.54 |
| Total Fat | 9.2 g |
| Saturated Fat | 2.53 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 132.68 mg |
| Carbohydrates | 51.11 g |
| Dietary Fiber | 3.9 g |
| Total Sugars | 5.37 g |
| Added Sugars included | 0 g |
| Protein | 30.5 g |
| Calcium | 92 mg |
| Potassium | 649 mg |
| Sodium | 430.75 mg |
| Copper | 0 mg |
| Iron | 4 mg |
| Magnesium | 65 mg |
| Phosphorus | 334 mg |
| Selenium | 39 mg |
| Zinc | 3 mg |
| Vitamin A | 38 mcg |
| Vitamin B6 | 0.9 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 37 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 14 mcg |
| Folate | 163 mcg |
| Thiamin | 1 mg |
| Riboflavin | 0.3 mg |
| Niacin | 9 mg |
| Choline | 88 mg |
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/rice-chicken-arroz-con-pollo. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.