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!
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Dinner, Main Course
Cuisine: Latin, Mexican
Servings: 6 people
Calories: 517kcal
- 2 bags (8 oz) Vigo Mexican rice
- 1 lb. chicken breast, skinless and boneless
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- ½ tablespoon paprika
- 1 tablespoon lime juice
- ½ tablespoon carrots and peas, thawed
Rinse the chicken with a bit of vinegar and water and cut it into small chicken pieces.
Season the chicken with salt, pepper, paprika, and lemon juice. Then cook the chicken in a large saucepan for about 8-10 minutes. Make sure to use a saucepan that you can cover with a lid. Remove the chicken from the saucepan and set it aside.
Add 5 cups of water to the saucepan and bring to a boil. Then add 2 tablespoons of canola oil and 2 8 oz packages of Mexican Vigo rice, stirring while boiling until the rice has absorbed all of the water. Put the chicken back in the pot, then add the peas and carrots. Stir to combine. Cover the saucepan. Reduce the heat to a simmer and cook for about 20 minutes.
Serve hot with a few slices of avocado!
- 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.
Calories: 517kcal | Carbohydrates: 77g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 305mg | Potassium: 479mg | Fiber: 3g | Sugar: 1g | Vitamin A: 893IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg