Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Arroz Con Pollo

Arroz Con Pollo

Meaning "rice with chicken" in Spanish, this dish is traditionally made with tomatoes, green peppers and saffron. For less than five dollars a person, this twist on a Latin American classic contains all of the major food groups and will not only please your pocket book, but your family too.

What You’ll Need:


8 pieces of chicken thighs and/or legs 8
1/2 tsp each, salt and pepper 2 mL
2 tbsp olive oil 30 mL
2 cups chopped onions 500 mL
1 cup chopped red bell pepper 250 mL
1/2 cup chopped smoked ham 125 mL
2 cups Tex Farm long grain white rice  500 mL
4 garlic cloves, minced 4
1 tbsp paprika 15 mL
2 cups chicken broth or water 500 mL
1 bay leaf 1
1 cup frozen peas (not thawed) 250 mL
1/2 cup pimento-stuffed green olives, coarsely chopped 125 mL
1/4 cup chopped fresh flat-leaf parsley 50 mL


Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on all sides, about 12 minutes. Using tongs, transfer chicken to a paper towel lined plate.

In same skillet, add onion, red pepper and ham; cook, stirring often, until softened, about 6 minutes. Add rice, garlic and paprika; cook one minute, stirring to coat grains with oil. Add chicken broth and bay leaf, scraping any brown bits from the bottom of the pan; bring to boil. Nestle chicken pieces into rice, cover, and reduce heat to maintain a simmer for 20 minutes.

Stir in peas and olives. Cover and cook until rice is tender and most of the liquid has been absorbed, about 10 minutes.

Sprinkle with parsley before serving.

Makes 4 servings.

PER SERVING: about 490 cal, 26 g pro, 20 g total fat (5 g sat fat), 52 g carb, 4 g fibre, 85 mg chol, 750 mg sodium. %RDI: iron 20%, calcium 4%, vit A 60%, vit C 120%

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