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!
Course: Main Course
Keyword: mexican chicken and rice
1 1/2poundsboneless skinless chicken breasts
Salt & pepper
1cuplong grain white rice
8ouncedcanned tomato sauce
1teaspoonCaldo de Tomat (tomato bouillon)optional, can be left out
1 1/2cupsfrozen peas & carrots or mixed vegetables
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.
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.
Refrigerate for up to 3-4 days
Freeze for up to 4-6 months.
Reheat in the microwave or on the stove top (recommended).