Brown Arroz Con Pollo (Brown Rice and Chicken)

Total Time
Prep 15 mins
Cook 45 mins

Healthier version of the Latin dish.

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.
Most Helpful

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.

IngridH September 16, 2008

Very, very good and flavorful. I boiled and shredded the chicken, instead of frying it. I added a bit more chicken stock so it was very moist, and used white rice. Then I wrapped it up in soft, warm tortillas and fed it to my picky kids - everyone loved it! Thanks for a keeper!

HeyAng June 18, 2008

Loved this!!! This is comfort food in my book! Rated as I made it. My method for making this dish was different then directed. I first sauteed in 1 tablespoon olive oil the onions "which I diced not quartered", peppers "yellow and red", jalapeno, garlic for 5 minutes then added the aromatic spices and rice tossed to coat. Then added the tomatoes"used leftover tomato meat sauce" and hot broth bringing to a boil, reduced to a simmer for 40 minutes. Then added the raw chicken pieces and cooked 5 more minutes then added the peas for 5 minutes. It didn`t need the sazon goya. Walla a delicious dish!Thanks!

Rita~ April 10, 2008