Mexican Chicken And Rice (Arroz Con Pollo)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken thighs baked with rice, roasted peppers, onions, and tomatoes flavored with cumin, paprika, chiles, and oregano. A one-pan Mexican rice and chicken dish that is fluffy, aromatic, and fully seasoned throughout.
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 3 teaspoons smoked paprika
- ½ teaspoon chilli flakes ((or to taste – see Note 1))
- 1 teaspoon oregano
- Juice of 2 limes
- Salt and pepper ((to taste))
- 8 chicken thighs, skin on and bone in ((approx. 1kg / 2¼lb))
- 2 red onions (cut into wedges / 8ths)
- 3 (bell) peppers (mix of colours, cut into 2x2cm pieces (¾x¾inch))
- 8 garlic cloves (peeled and halved)
- Salt and pepper ((to taste - see Note 2))
- 250 g long grain rice ((see Note 3))
- 1 chicken stock cube (I use Kallo Organic)
- 2 tablespoons tomato puree
- 750 ml boiling water
- Chopped fresh coriander (cilantro) for garnish ((optional))
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
- 10m
- Cook
- 50m
- Sodium
- 849mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 981mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 849MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.