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)
- Start by sauteing chunks of seasoned boneless, skinless chicken breast in olive oil.
- 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.
- 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.
- Let the chicken and rice sit for a few minutes before serving.
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
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.
For more easy Mexican recipes, try these:
- Chicken Enchiladas
- Refried Beans Recipe
- Authentic Mexican Rice
- The Best Shrimp Fajitas
- Authentic Mexican Rice
- Machaca
One Pot Mexican Chicken and Rice
Ingredients
- 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 tomato bouillon Caldo de Tomat
- 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 a few minutes for the sauce to thicken, then garnish with sliced olives or cilantro if desired.
Nutrition
If you enjoyed this recipe, be sure to check out all of my one pot meals!
Trisha says
January 23, 2020 at 10:49 pmSo quick, so easy and it tasted amazing!!! I will definitely be making this again!!!
Kristin says
January 25, 2020 at 10:05 amThank you Trisha! and thank you for stopping by to leave some feedback.