Brown Arroz Con Pollo (Brown Rice and Chicken)

Recipe by Karina A

Healthier version of the Latin dish.

Top Review by IngridH

If you like your mexican food mild, you will love this dish. Its a great way to get brown rice (rather than white) into your diet without feeling like you are using a substitute. I needed to cook longer than the 45 minutes listed, as my rice was still a bit crunchy. I substituted red pepper for green, but otherwise made as listed. Next time I would increase the chili powder, cumin, and cayenne, as I like my mexican food a tad spicier. Made for PAC Fall '08.

Ingredients Nutrition


  1. Saute chicken strips in nonstick skillet until white, about 5 minutes.
  2. Set aside and keep warm.
  3. In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
  4. Makes 6 servings.

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