Arroz con Pollo Recipe (Chicken and Rice)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet meal of browned chicken, white rice, and vegetables simmered together with cumin, coriander, and tomato paste. A classic weeknight dinner with Spanish and Latin American roots.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2½ pounds chicken (bone-in skin-on (I used chicken thighs and whole chicken legs))
- 2 teaspoon salt (divided)
- ½ teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- 1 large yellow onion (minced)
- 1 red bell pepper (stemmed, de-seeded, and diced (green bell pepper would also work))
- 1 carrot (peeled and diced)
- 6 cloves garlic (minced)
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 2 teaspoon tomato paste
- 3 tablespoon fresh mint (chopped, plus more to garnish)
- 1 cup frozen peas
- 1¼ cups long-grain white rice (rinsed and drained)
- 2¼ cups low-sodium chicken broth
- fresh lemon juice (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1149mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 643mg
- Calcium
- 52mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.