If you’re looking for a simple dinner that’s hearty, comforting and packed with flavor, this Arroz con Pollo recipe is always a winner. Tender pieces of seasoned chicken simmer together with fluffy rice, tomatoes, peppers and onions in one skillet, creating a satisfying meal that tastes like it took hours to prepare.

The best part? Everything cooks together in a single pan, making cleanup almost as easy as dinner itself. You might also like to try my Easy Santa Fe Chicken recipe (equally delicious!)

Whether you’re feeding your family on a busy weeknight or simply craving a comforting homemade meal, this classic chicken and rice recipe belongs in your regular dinner rotation.

What is Arroz con Pollo?

“Arroz con Pollo” literally translates to “rice with chicken.” Versions of this popular dish are enjoyed throughout Latin America, Spain and the Caribbean, with every region putting its own spin on the recipe.

Some versions include saffron, turmeric or annatto for their signature yellow color, while others feature olives, peas or capers. This easy skillet version keeps things simple with pantry-friendly ingredients like chicken broth, tomatoes, bell peppers and white rice for a meal that’s both approachable and incredibly delicious.

four photos showing making of arroz con pollo

Ingredients You’ll Need

Chicken: Boneless, skinless chicken breasts cook quickly and stay tender. Chicken thighs also work well if you prefer darker meat.
Salt, pepper and paprika: Simple seasonings that add plenty of flavor without overpowering the dish.
Oil: Vegetable, canola or avocado oil all work beautifully.
Green bell pepper: Adds sweetness, texture and color.
Sweet onion: Helps build the savory base of the dish.
Garlic: Fresh garlic adds wonderful flavor.
White rice: Regular long-grain white rice works best since it cooks evenly with the liquid.
Chicken broth: Gives the rice rich flavor as it cooks.
Stewed or chopped tomatoes: Adds moisture and a mild tomato flavor.
White wine: Adds depth of flavor. If you prefer not to cook with wine, substitute additional chicken broth.
Fresh parsley or cilantro: Adds freshness just before serving.

How to Make Arroz con Pollo

Season the chicken with salt, pepper and paprika.
Brown the chicken in oil until golden and cooked through. Remove it from the skillet.
Cook the bell pepper, onion and garlic until softened.
Add the rice and cook briefly until lightly toasted.
Pour in the chicken broth, tomatoes and white wine. Add the remaining seasonings and bring everything to a boil.
Cover and simmer for about 20 minutes until the rice becomes tender.
Return the chicken to the skillet, stir everything together and finish with fresh parsley or cilantro before serving.

Recipe Tips

Don’t skip browning the chicken. It creates extra flavor that carries throughout the dish.Toasting the rice for a minute before adding liquid helps develop a richer flavor.
Keep the skillet covered while the rice cooks so it steams properly.
Allow the finished dish to sit for 5 minutes before serving so the rice finishes absorbing the liquid.
Taste before serving and add a little extra salt if needed.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of chicken broth or water before microwaving to keep the rice moist.
This recipe also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

There are countless ways to customize Arroz con Pollo. Add diced jalapeños if you like extra heat. Stir in frozen peas during the last few minutes. Add diced carrots with the onions. Use chicken thighs instead of breasts. Add sliced olives for a more traditional flavor. Sprinkle shredded Monterey Jack or pepper jack cheese over the finished dish.

What to Serve with Arroz con Pollo

This is already a complete meal, but it’s wonderful served alongside:

Fresh pico de gallo
Warm flour tortillas or corn tortillas
Fresh avocado slices
Guacamole
Simple green salad
Black beans
Refried beans
Mexican corn

recipegirl holding bowl of arroz con pollo

Recipe FAQs

What kind of rice works best?

Long-grain white rice is the best choice because it cooks evenly and stays fluffy.

Can I use brown rice?

Yes, but you’ll need additional cooking time and extra liquid since brown rice takes considerably longer to cook.

Can I use chicken thighs?

Absolutely. Boneless, skinless chicken thighs are flavorful and stay very juicy.

Can I skip the wine?

Yes. Replace it with an equal amount of chicken broth.

Can I make this ahead?

Yes. The flavors become even better after sitting overnight, making it perfect for meal prep.

Why is my rice still crunchy?

Usually this means it needs a little more liquid or additional cooking time. Add a few tablespoons of broth, cover and continue cooking until tender.

Is Arroz con Pollo spicy?

No. This version is mild and family-friendly. Add cayenne or jalapeños if you’d like more heat.

Note from Recipe Girl:

This is one of those dependable recipes that always seems to make everyone happy. It uses everyday ingredients that you probably already have in your kitchen, yet the finished dish tastes like much more than the sum of its parts. I especially love that everything comes together in one skillet, making both dinner and cleanup wonderfully simple.