So Easy Arroz Con Pollo (Spanish Chicken and Rice)

READY IN: 37mins
Recipe by southern chef in lo

This is a quick version without losing any flavor. Good for busy people.

Top Review by Derf2440

A very nice any day one pan, quick and easy meal, but we found it quite bland for our tastes. Possibly because I couldn't find the same pilaf. I used Uncle Ben's Wholegrain Medley - Garden Vegetable, it had a mix of brown rice, barley and brown lentils and because it was pre cooked I only added about half a cup of chicken stock (instead of water), cus I didn't want it over cooked to mush, it did work and was good, just not enough flavour. Also used black olives instead of green, which we prefer. I did use boneless/skinless chicken breast but cut them into larger pieces. It did make a nice every day meal; next time I will zest it up a bit with some red pepper flakes or hot Paprika. Thanks for posting!!

Ingredients Nutrition

  • 34 lb boneless skinless chicken breast, cut into 1 inch cubes
  • 12 cup chopped onion
  • 2 minced garlic cloves
  • 2 tablespoons vegetable oil
  • 1 34 cups water
  • 1 medium tomatoes, chopped
  • 1 (6 ounce) packagefarmhouse savory chicken rice pilaf mix (if you can't find that, use 6 ounces of yellow rice)
  • 13 cup frozen peas, thawed
  • 13 cup sliced pimento-stuffed green olives


  1. In large skillet sauté chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink.
  2. Add water and tomato; bring to a boil.
  3. Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes.
  4. Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.

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