Beazell's Cook Book

Arroz Con Pollo (Chicken and Rice)

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Arroz Con Pollo (Chicken and Rice)  




3 tablespoons oil

1/2 cup chopped white onion

1/2 cup chopped green bell pepper

1/2 cup chopped green chili (seeds removed)

2 cups of long grain white rice

2 pounds skinless boneless chicken, cut into cubes

Beazell's Cajun Seasoning, to taste

1 tablespoon cumin

2 cloves garlic, peeled and chopped

2 (15 ounce) cans chicken broth

1 (15 ounce) can petite chopped tomatoes

Optional - sliced capers and/or olives and/or shrimp



Heat the oil in the bottom of a large pot. Add in the onions, bell pepper, green chilies and begin to sauté them over medium-high heat. Add in the rice and continue to cook, stirring frequently for about one minute until the rice becomes opaque. Add the chicken, Beazell's Cajun Seasoning to taste, cumin and garlic to the mixture and cook for about 2 more minutes. Add the broth and tomatoes and bring the mixture to a boil. As soon as it boils, reduce the heat until the liquid is barely simmering. Cover the pot and let it simmer for about 25 minutes. Remove from the heat and let it sit with the lid on for 5 minutes. Serve with a garnish of chopped onion, cilantro or diced chilies.


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