Arroz Con Pollo (Yellow Rice And Chicken)
A flavorful Latin American dish with tender chicken and vibrant yellow rice, accented by peppers, peas, and savory seasonings perfect for family dinners or gatherings.
Ingredients
Instructions
- Fry the chicken in 3 ounces of olive oil until browned, then set aside.
- In a large saucepan, sauté onion, garlic, and green pepper in 3 ounces of olive oil.
- Add diced tomato and simmer until soft.
- Add water, flavoring packet, bay leaf, and salt; stir well.
- Return the fried chicken to the saucepan and bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
- Bring to a boil again, add rice, and return to a boil.
- Stir once, cover tightly, and simmer on low heat for 25 to 30 minutes without removing the cover.
- When done, garnish with peas and pimientos.
Tips & Substitutions
For extra flavor, consider marinating the chicken in a mixture of garlic, olive oil, and salt a few hours before cooking. If you don't have Virgo flavoring, saffron or turmeric can be great substitutes for color and taste. Additionally, feel free to add other vegetables like carrots or peas for more nutrition, similar to what's found in Chicken & Shrimp Jambalaya.
Serving Suggestions
Serve Arroz Con Pollo with a side of fresh avocado salad or crusty bread to balance the dish. A sprinkle of fresh cilantro or parsley on top adds a burst of freshness. This dish pairs beautifully with African Greens, making for a hearty and colorful meal that’s sure to satisfy.
Storage & Reheating
Leftover Arroz Con Pollo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove with a splash of water to prevent drying out, or microwave in short intervals, stirring occasionally until heated through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Arroz Con Pollo (Yellow Rice And Chicken) contains roughly 931 calories, with 6g protein, 42g carbohydrates, and 85g fat. It is an excellent source of iron (30% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1424mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this recipe?
Yes, you can use brown rice, but keep in mind that it requires a longer cooking time. You may need to adjust the liquid and simmer for an additional 10-15 minutes. Make sure to check the rice for doneness before serving.
What can I substitute for the olive oil?
If you prefer, you can substitute olive oil with vegetable oil or even butter for a richer flavor. However, keep in mind that different oils may alter the overall taste slightly, so choose one that complements your preferences.
Is there a way to make this dish spicier?
Absolutely! You can add diced jalapeños or a pinch of cayenne pepper to the sautéed vegetables for a kick. Alternatively, consider serving with a side of hot sauce or spicy salsa for those who enjoy an extra layer of heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).