Mexican Arroz con Pollo Recipe (Chicken and Rice Mexican Style)

This recipe for Chicken and Rice Mexican Style (Mexican Arroz con Pollo) is a one-pot meal made with tender chicken breast, Vigo Mexican Rice, and vegetables – the perfect quick and easy weeknight dinner!

This is a sponsored post written by me on behalf of Vigo Foods. All opinions are 100% mine.

I am all about easy dinners and with the help of Vigo Mexican Rice, this one-pot Mexican style chicken and rice is a complete meal that comes together in just under 35 minutes.

What is Arroz con Pollo?

Arroz con Pollo translates to chicken and rice and is a very popular dish in both Spanish and Latin American cuisine. The preparation can vary from country to country but the main ingredients are always the same: chicken, yellow rice and vegetables.

In the Dominican Republic, arroz con pollo is preferably made with bone-in chicken thighs and legs. For this recipe, I opted for boneless, skinless chicken breast cut into small cubes.

Ingredients

• Rice – You can use Vigo Mexican Rice or you can use your own yellow rice of choice. I like to use Vigo Foods not only for its convenience but also for its deliciousness. 
• Chicken Breast – Try to aim for boneless, skinless chicken breast as it’ll be the easiest to prepare, yet still delicious. If this is not an option, you can still enjoy this recipe using other parts of the chicken. Just be aware that the process of preparing will look a bit different. If, for example, pollo guisado is what you’re looking for with your chicken. 
• Salt  – This is specifically for seasoning the chicken.
• Ground black pepper – Perfect alongside the salt as they go hand in hand.
• Paprika – I like to use paprika for a little smoky flavor in my chicken seasoning. 
• Lime juice – To season your chicken, lime juice is a great ingredient to not only clean the chicken and tenderizer, but it also brightens the flavor on top of the salt, pepper and paprika. 
• Carrots and peas – This is my favorite choice of vegetables to add with my dish although you can also get to use other vegetables like tomatoes, onions, bell peppers, garlic, green beans, lima beans, or even fresh cilantro for a bit of freshness.

How to Make Mexican Arroz con Pollo?

1. First, you want to rinse the chicken with a bit of vinegar and water and cut it into small chicken pieces. 
2. Season the chicken with salt, pepper, paprika and lime juice. Then, cook the chicken in a large pan or skillet for about 8 to 10 minutes. Make sure to use a large skillet that you can cover with a lid. Remove the chicken from the skillet and set aside.
3. Add 5 cups of water to the skillet and bring to a boil. Then add 2 tablespoons of canola oil and 2 – 8 oz. packs of Vigo Mexican Rice, stirring while boiling until the rice has absorbed all the liquid. Add the chicken back into the pot and then add the peas and carrots. Stir to combine. Cover the skillet tightly. Let it simmer over a medium heat and allow to cook for about 20 minutes.

That’s it! Super quick, easy, and tasty. Oh, and of course, it’s always a bonus to have a one-pot meal with less cleanup.

What rice is best for Arroz Con Pollo?

Arroz con pollo can be made with any rice of choice. For this recipe, I like to use Vigo Mexican Rice, which is yellow rice and corn with a taco-like taste. I like using Vigo’s rice products because they are completely seasoned and easy to prepare. They are also low in fat and super tasty.

Some of my other favorites are Vigo Black Beans & Rice, Vigo Red Beans & Rice, Vigo Cilantro Lime Rice, Vigo Italian Style Seasoned Bread Crumbs, and Vigo Saffron.

Vigo’s products are available at Publix or your local supermarket, or you can Shop Vigo’s Online Store.

Can you make this dish ahead of time?

If you’re looking to make this dish ahead of time, I recommend aiming for 24 hours as the maximum time frame before serving, as its freshness will continue to dissipate over time. 

How to store leftovers

Leftovers can be stored in a sealed container and placed in a refrigerator overnight to preserve its freshness. 

How to reheat Mexican arroz con pollo?

There are a few ways you can reheat Mexican arroz con pollo. If you want to use a microwave, I recommend sprinkling a little bit of water on the dish to replace the water that the food absorbs while sitting in the refrigerator. This can also be done if you prefer to reheat on a stovetop. Although both options are quick and very effective, they also require attention — I mean, if you’re hoping not to burn your food that is.

Recipe Notes & Tips

• Be sure to rinse the chicken with a bit of vinegar and water before seasoning it to help brine and tenderize. 
• Upon seasoning the chicken breast, make sure to really massage the spices onto the meat. You can also try adding the spices and meat in a ziploc or other plastic bag and shake the mixture to make sure it is evenly coated. 

More delicious recipes you’ll love:

• Pollo Guisado Dominicano 
• Chicken Parmesan Empanadas
• Chicken Chili Tacos
• Stuffed Plantain Cups  
• Pan Fried Salmon Filet With Peach Salsa