One Pot Mexican Chicken and Rice

One Pot Mexican Chicken and Rice (also known as Arroz con Pollo) is made of chicken, rice and vegetables cooked in a flavorful tomato broth. Everything cooks together in one pan for no mess and easy clean up!

We have another great Mexican recipe to add to your recipe box! If your family loves Mexican food like mine does, you’ll love some of our other favorites, like Pozole Rojo with Chicken and Mexican Sopes.

One Pot Mexican Chicken and Rice

My favorite dishes to make when I need something quick and easy are one pot meals, and this delicious one pot Mexican Chicken and Rice tops the list. Mexican food is a staple in my home and something that I cook at least once a week if not more. My cousin learned how to make spanish rice from her Mexican mother-in-law. I put a little spin on it and created a one pot dish that your whole family will love. Mine sure did!

I just love one pot meals like my One Pot Cheesy Chicken and Sausage or my Chicken and Broccoli Rice. They are so simple to prepare and the clean up is easy with just one pot to wash.

What is Arroz con Pollo?

Arroz con Pollo dish is a traditional Spanish and Latin American recipe that is closely related to paella. Chicken, rice and vegetables are simmered in a broth of chicken stock or beer for a delicious one pot meal.

How to make Mexican Chicken and Rice (Arroz con Pollo)

1. Start by sauteing chunks of seasoned boneless, skinless chicken breast in olive oil. You can also use other cuts of boneless chicken. The key is for the pieces to be the same size to promote even cooking.
2. Push the chicken to the side and add a teaspoon of olive oil to the empty side of the skillet. Add some long grain white rice and stir for a minute until the rice begins to turn translucent.
3. Add tomato sauce, tomato bouillon, chicken stock, minced garlic and frozen veggies to the skillet. Stir everything together and bring the mixture to a boil. Cover the pot and let it cook for 15-20 minutes or until the rice is tender and the liquid has been absorbed.
4. Let the chicken and rice sit for a few minutes before serving.

Top Tips and Variations

• For the veggies, you can use any frozen veggies that you have on hand. Fresh can be used but I recommend cooking them separately and adding them at the end to keep them from getting mushy.
• Jasmine rice works great if you don’t have long grain white rice.
• The Caldo de Tomat is a granulated tomato bouillon. It’s usually found in the Hispanic aisle of the grocery store or at hispanic markets, but can be left out if you’re not able to find it.

Serving suggestions

Mexican chicken and rice is a complete meal all in one pan, so there is no need to serve anything on the side. However if you’re looking for something to serve with chicken and rice, here are a few suggestions:

• warm flour tortillas
• quesadillas
• green salad
• Slow Cooker Mexican Beans
• Pico de Gallo
• Guacamole

What to do with leftovers

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.

To freeze, place Mexican chicken and rice in a freezer bag or airtight container and freeze for up to 3-4 months. Thaw in the refrigerator and reheat in the microwave or on the stove top. It may be necessary to add a small amount of water to rehydrate the rice as it reheats.

For more easy Mexican recipes, try these:

• Chicken Enchiladas
• Refried Beans Recipe
• Authentic Mexican Rice
• The Best Shrimp Fajitas
• Machaca

One Pot Mexican Chicken and Rice

Kristin

One Pot Mexican Chicken and Rice (also known as Arroz con Pollo) is made of chicken, rice and vegetables cooked in a flavorful tomato broth. Everything cooks together in one pan for no mess and easy clean up!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Rest 5 mins

Course Main Course

Cuisine Mexican

Servings 4 servings

Calories 433 kcal

Ingredients

  

1x2x3x

• 1 1/2 pounds boneless skinless chicken breasts
• olive oil
• Salt & pepper
• 1 cup long grain white rice
• 2 cups chicken broth
• 8 ounced canned tomato sauce
• 1 teaspoon Caldo de Tomat (tomato bouillon) optional, can be left out
• 2 teaspoon minced garlic
• 1 teaspoon chili powder
• 1 1/2 cups frozen peas & carrots or mixed vegetables

Instructions

 

• Cut chicken into one-inch pieces and season with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat and add chicken. Cook until just barely browned, but not cooked through.
• Push chicken to the side and add a teaspoon of oil to the empty side of the pan. Add one cup of long grain white rice and saute for one minute, stirring constantly. Add remaining ingredients, stir, and bring to a boil.
• Cover and reduce heat to low for about 20 minutes or until rice is tender and fluffy. If there is still liquid in the pan, uncover and simmer until the liquid is reduced.
• Let sit for several minutes for the sauce to thicken, then garnish with sliced olives or cilantro if desired.

Notes

• Jasmine rice works great if you don’t have long grain white rice.
• The Caldo de Tomat is tomato bouillon and can be left out. 
• For the veggies, you can use any frozen veggies that you have on hand. Fresh can be used but I recommend cooking them separately and adding them at the end to keep them from getting mushy.
•  Leftovers:
  • Refrigerate for up to 3-4 days
  • Freeze for up to 4-6 months.
  • Reheat in the microwave or on the stove top (recommended).

Nutrition

Calories: 433kcalCarbohydrates: 44gProtein: 44gFat: 8gSaturated Fat: 2gCholesterol: 107mgSodium: 695mgPotassium: 895mgFiber: 3gSugar: 1gVitamin A: 5135IUVitamin C: 14.6mgCalcium: 45mgIron: 2.2mg

Keyword mexican chicken and rice

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If you enjoyed this recipe, be sure to check out all of my one pot meals!