Arroz Con Pollo Mexicano

Arroz Con Pollo Mexicano

6
Twin mama 1

"I can eat this dish every night. I learned this recipe, like most of my Mother's recipes, without measurement. Here is my best effort to share it."

Ingredients

35 m {{adjustedServings}} servings 355 cals
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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.

Footnotes

  • Cook's Note:
  • Substitute chicken broth for the water for a more flavorful broth.
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Reviews

6
  1. 7 Ratings

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Tasty! I used onions and red and yellow peppers instead of the carrots and celery - because that is what I had on hand. This is soupy, so expect that. Serve with white onions and cilantro on top...

Tasty! I happened to all but one of the ingredients on hand, this is a great dish for a cold football night. I didn't have tomato sauce so I substituted most of a can of tomato paste, which I th...

I radically modified this recipe to use only what I had on hand. I sauteed onion and garlic, added tomato paste, cumin, paprika and salt with the rice. I browned the ride a little bit and adde...