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Arroz Con Pollo Mexicano

Rated as 3.72 out of 5 Stars
4

"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."
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Ingredients

35 m servings 355
Original recipe yields 3 servings

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.

Nutrition Facts


Per Serving: 355 calories; 6.5 55.8 16.3 37 539 Full nutrition

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Reviews

Read all reviews 20
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Any self respecting Mexican rice needs to be braised in the hot oil till slightly brown. This seals outer husk and keeps the rice fluffy with no clumping. Adding the spices after the rice is...

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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...

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...

Any self respecting Mexican rice needs to be braised in the hot oil till slightly brown. This seals outer husk and keeps the rice fluffy with no clumping. Adding the spices after the rice is...

I really liked this dish. I did make some changes as I have 4 boys who eat like it is the last supper. I used thighs, drumsticks and breast. I seasoned them with salt, pepper, garlic powder, saz...

Very good dish. My cousins showed up just before it was finished cooking, so I opened, drained and added a can each of corn and black bean, some salsa Verde and there was plenty for everyone. On...

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...

Since the chicken is "cooked chicken", why not cook it in "4 cups of water" and then use that broth in the recipe? I watched a lady make something like this on my first trip to Mexico and have ...

I made this exactly as the recipe says. It was simple and good. It may be a little bland for some; but could easily be spiced up.

Concept is good, but the dish is not. I used 4 large chicken breasts and 4 cups of water as recipe stated because I did not want my rice to burn or dry out. As other reviewers have stated it was...