All my life I’ve loved my Mom’s rice and beans. As most of you know, my mom is full Puerto Rican and so are my grandparents. When I was young, we basically lived off rice and beans. Don’t get me wrong, my mom made hundreds of recipes, but that was the one I remembered the most.
Years later, I discovered that cooking from your own heritage was a great way to tap into your roots, create nostalgia and remember those special moments with your family.
This particular Puerto Rican twist on arroz con pollo involves a few special twists:
HOMEMADE SOFRITO: We’re making the holy trinity of flavor here and the base for most Puerto Rican dishes: green bell pepper, cilantro (or culantro if you can find it!) and onion. Then you’ll add your tomato sauce and say hello to DELICIOUSNESS.
HOMEMADE SAZON SEASONING: Sazon is a really popular Puerto Rican spice. The downside of most sazon is that it contains MSG, so I’ve included a homemade sazon in this recipe. It flavors the rice SO much, you’re going to fall in love!
GREEN PIGEON PEAS OR REGULAR PEAS: Green pigeon peas are one of my favorite things. Unfortunately they are difficult to find. I use the Goya brand and have to purchase in the hispanic section (if they have it), head to our local hispanic store, or purchase off Amazon. Don’t worry though — if you want to use frozen peas instead that’s totally an option and usually what I do because I often have them on hand.
WHITE BASMATI RICE: This is our favorite kind to use because of how fluffy the rice gets. It shouldn’t be that difficult to find, but please don’t try and sub another rice. Or if you do, just know that cooking times differ. For instance, brown rice can take up to 45 minutes. It’s also usually stickier.
I love this recipe because everything is made in one pan, is easy to cook, surprises people with it’s unique, delicious flavor and is perfect for meal prep.
Now it’s important to remember that everyone’s version of Arroz con Pollo is different — that’s the great part about cooking is that you can really make it your own. This is our take on it, and one I know you’re going to love!
SEE HOW TO MAKE THE ARROZ CON POLLO:
If you make this recipe be sure and tag #ambitiouskitchen on Instagram or leave a comment below and rate it so I can know how you liked it. Thanks for being here — have a lovely week! xo.
Mama's Puerto Rican Chicken and Rice (Arroz con Pollo)
Ingredients
- For the chicken:
- 2 tablespoon olive oil, divided
- 1 ½ pounds boneless skinless chicken thighs
- For the adobo seasoning:
- 1 teaspoon cumin
- 3/4 teaspoon paprika
- 1/2 teaspoon chili powder
- ½ teaspoon red cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon coriander
- ½ teaspoon salt
- Freshly ground black pepper
- For the sofrito & rice:
- 3 cloves garlic, minced
- ¼ cup finely diced green pepper
- ¼ cup finely diced white onion
- ¼ cup finely diced cilantro
- Optional: 1 jalapeno, diced
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup tomato sauce
- 1 ¼ cups water
- 1 cup basmati white rice (don’t use brown, it will take too long to cook)**
- ⅔ cup frozen peas (or rinsed and drained pigeon peas)
- OPTIONAL: ½ cup pitted green olives
Instructions
-
Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
-
Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
-
In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
-
Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
-
Bring to a simmer then fold in the rice and peas, making sure it is evenly distributed. Add browned chicken on top.
-
Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
-
After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.
-
To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.
Recipe Notes
Do not use brown rice. It takes a lot longer to cook and I would NOT recommend. Cauliflower rice works well in this recipe.
If you are looking for an alternative, I would recommend subbing about 2/3 cup quinoa. The cooking time and liquid ratio will stay the same.
67 comments
This would have me super excited for dinner! Yum!!
So good! Makes the best leftovers too.
Can’t wait to try this! Going to use cauli rice and see how it goes.
Hope you loved it with the cauliflower rice!
Another one-pan meal! Thank you so much! Your Thai Coconut Curry and Tandori Chicken one-pan meals are in regular rotation when getting home from the gym at 7:00PM. They help me make a healthy meal I can be proud of serving without using a lot of pre-packaged ingredients AND so quick and easy! Keep’em comin’…..please!
You’re so welcome! These are perfect after a long day. I’ll keep ’em coming 🙂
Chomp! Been waiting for this one!!! YAYE! I’m not subbing a thing, gonna make it like you have it listed…the search for green pigeon peas begins NOW! Plenty of Hispanic grocery stores around to visit!
Viva la arroz con pollo! Con todo mi carazon, tu mama ricandeleon!
I like the idea to sub with cauliflower rice, but the original recipes sounds amazing!
Can’t beat a bowl of fluffy basmati rice 😉
If you can find Arroz Sello Rojo brand,or other short grain rice , it’ll work perfect, some tostones on the side, hmm, hmm, hmm, Que Rico!!!!
Absolutely! And tostones on the side – YUM.
This looks great. I just wish it had more veggies. Maybe I can double them or add another veg such as carrots?
Feel free to add some more!
I can never say no to arroz con pollo. I need to try your version!
Right? So good. Hope you love my mama’s version!
Sorry but Puerto Ricans do not use jalapeno the only Mexican so I think there’s a little bit confusion there would that recipe
Sorry but Puerto Ricans do not use jalapeno the only Mexican so I think there’s a little bit confusion there with that recipe version.
Hi W. That’s why the recipe lists jalapeno as optional, and that’s also why I added this note above: “Now it’s important to remember that everyone’s version of Arroz con Pollo is different — that’s the great part about cooking is that you can really make it your own. This is our take on it, and one I know you’re going to love!”
I have located and purchased Green Pigeon Peas! YAYE ME, now I can make this dish! I could literally spend days in the international grocery store, googling everything I see, it’s so fun!!!
And, I’ll be adding jalapeno, cuz I like heat always!!! Also, super love that it’s in our exclusive salad recipe for AKSaladChallenge!
Woo hoo!! Hope you love this one Denise 🙂
Made this tonight and looooved it!!! Used the cauliflower rice and would definitely recommend the chopped olives. Thank you for another fab weeknight ( or special occasion) dinner!!!💜
Amazing!! So glad you loved it 🙂
Can you tell me how you used cauliflower rice? How much did you use? Did it turn out watery? How did you use it
I am trying to find what you posted about the new products from Expo West and can’t find it. Can you please post it again?
Thank you!
I am trying to find what you posted about the new products from Expo West and can’t find it. Can you please post it again?
Thank you!
I actually didn’t go to Expo West! Must be from someone else 🙂
really interesting recipe, have never made this before, love the flavors though and thank you for the non-msg tweak to the sazon seasoning, much appreciated!
I hope you get a chance to try this! And yes the sazon is great this way.
Do you think quinoa would work in this?
Yep! Check out the “notes” section of the recipe 🙂 I’d recommend 2/3 cup.
Looks yummy-I plan to try this chicken & rice version very soon-Thank U
Hope you love it!!
I made this tonight! Amazing! Delicious! Thank you for all your recipes!
So happy to hear that!!
Love this! Didn’t want to put leftovers in the fridge for my husband’s lunch tomorrow, shoot. Very good, fun to make, great recipe!!!!
Glad you loved it Denise!! It makes the best leftovers 🙂
Nice guideline for recipe (but) No Temp was indicated for oven 20-25 min
Sry wrong recipe was looking @ two same time making this right at this moment let you know Puerto Rican wify
Monique, this was amazing! The recipe was easy and so tasty and flavorful. The rice reminded me of a Bahamian peas and rice dish my mother used to make, with black-eyed peas. This made the meal even better, bringing in a childhood memory and some comfort food. Thank you!
So happy to hear that, Samantha! This one’s my favorite comfort food too 🙂
Making this tonight, but in your recipe you call for cumin in the adobo ingredients but when you describe the recipe, you don’t mention it. Just want to clarify to use in the adobo and sofrito. Thanks so much!
Thank you for the catch! Add the cumin with the adobo ingredients (into your bowl with the chicken). Fixed 🙂
One of the best dishes I’ve made from your recipes. Mom’s know what’s up!
So happy to hear that! Mama’s do know 🙂
I made this for dinner tonight and it was soooo delicious and filling! Thank you so much for sharing this recipe!!
Amazing! So glad you loved this one 🙂 It’s one of my go-to dinners!
Thanks for good full recipe. I have been using brown rice, and you convinced me to use the white rice….plus adding more flavorings that you list.
The white rice is much easier to work with! Glad you enjoyed this one 🙂
Absolutely delicious! Perfect amount of seasoning, I left out the Jalapeños but other than that, I didn’t change a thing.
So happy to hear that! 🙂
this is one of my new fave recipes. I have made this twice… the 1st time exactly as written. the second time was too lazy and used rotisserie chicken and added corn. both delish… you can’t fault this recipe! thanks, M (and thanks to your mumma)! love from down unda. xx
So happy to hear that! It’s one of my go-to comfort foods <3
I tried this tonight and boy, was it delicious! I am so glad I stumbled on your site. I can’t wait to try out your other recipes.
I’m so happy you found AK! This was a great recipe to start with (one of my absolute favs).
Easy and delicious!
Yes! My favorite <3
Do you think that I could use skin on, bone in chicken breasts?
That should work!
This was delicious and we ate every single mouthful. The perfect mixture of spice and warmth (but not heat). Not entirely sure I know what some of the things are…cilantro…is that what we call coriander but that all adds to intrigue. Oh, and a one pan meal….what’s not to like.
I’m so glad you loved this! And yes cilantro is like coriander 🙂
I love this recipe. I’ve made it twice in the last month. Can’t wait to make it again.
SO happy to hear that! It’s one of my favorite comfort foods <3
Awesome recipe – just cooked it for the family – made a few wee adjustments to suit what I could get in New Zealand and totally delicious 😋 thanks for sharing 🙏
Amazing!! Glad those adjustments worked out 🙂
I made this dish…It was very tasty, although it was WAY too hot.WAY too hot.
Everyone’s spice preferences are a bit different, so feel free to reduce the cayenne & chili powder next time!
Hello
Would skinless chicken breasts work? I’m planning to make these this weekend as meal prep
Thank you!
I made this for my daughter and I. We loved it! We both love spicy food and this one was great! Tell mama she gets 5 stars!!
So happy to hear that Debi! I’ll be sure to let her know <3
We’ve made this for family dinner twice now + everyone loves it. That everyone includes adults + littles from 4-9 yrs old.
Amazing! So happy to hear that Judy 🙂
Can u use adobe dressing in packet and sofrito in jar?
Sure, I haven’t tried it but I’m sure it would work.
I’ve never tried the sofrito in a jar, BUT you can quadruple or double the recipe here for Sofrito — make it in a food processor and you can divide in an ice cube tray and freeze it so you don’t have to make it every time! That’s what my mom always did. Then when you’re ready to cook, you take out one ice cube (roughly a heaping tablespoon) or two and then saute that in your oil before adding your tomato and water and rice. 🙂 Can also store in a jar in the fridge for up to 1-2 weeks should be fine.
Made this for the first time last night and cannot wait to make it again! Both my husband and father-in-law are excellent cooks and they were seriously impressed. Father-in-law took the recipe home and my husband said it’s his favorite thing I’ve ever made! Easy, quick, and SO delicious. (And the green olives are genius). Thanks, Monique!
Amazing!! So happy to hear that, Katie 🙂
I must say, we’ve made this recipe at least a dozen times, and it has become a favorite in our household. The flavors are amazing and the recipe is absolutely perfect
So happy to hear that, Cory! One of my all-time favorites.
Love your recipes. I have cooked 4 this week.
Amazing! So happy to hear that.
Delicious dinner! My family and I loved it. This will be in a new recipe in my rotation of dinners.
Thank you.
I’m so glad! This is one of my all-time favs.
Can you use chicken breast?
Yes that should work!
Ack where do olives go, just garnish?
You can stir them into the rice once it’s done if you wish! Or garnish a few on top 🙂
Just made your recipe this evening. We LOVED it! I’ve tried three of your recipes so far. All winners.
Amazing! So happy to hear that.
Just made this and my sister and I cant get enough of it!!!
So glad you two love it! One of my favs.
Hi! If I use cauliflower rice should I adjust anything in the recipe? Like the amount of water?
Hi Megan! I think it should be fine as is, you might have it a little saucier but it will be amazing.
I was wondering could I use chicken breasts for this recipe? Thank you
Yes that will work!
Excellent receipt! We enjoyed it quite a bit. It’s a keeper.
So happy to hear that!
This was ALMOST a disaster because I did NOT read the recipe properly before I started. It all turned out fine, actually really GREAT! I used bone-in, skin on chicken thighs, so after 20 minutes they were definitely not done. I just added more water so the rice wouldn’t scorch, and kept it going about more minutes. I also didn’t have any tomato sauce so I used some leftover salsa and extra water. Just sharing this here in case it could help those reading. Now that I know to use boneless, skinless next time, it certainly is an AWESOME recipe for weeknights that would take you just about 30 minutes (if not marinating). Going to try the Jerk one-pot next!
Glad everything still turned out! Perfect for weeknights (and it makes the best leftovers). Enjoy the jerk chicken!
Is there an Insta-Pot version of this recipe?
I haven’t tried it in an Instant Pot – let me know if you do!
I made this and it was SO GOOD! However – my rice didn’t cook. I can’t figure out what I did wrong. I bought basmati rice. Only thing is it was organic and I didn’t see the instruction on the bag to rinse it prior. Could this have been it? I did everything else to a t. The chicken was delicious and I could tell the rice would have tasted good if the rice was cooked. Any tips?
Hi Jennie! Sounds like you didn’t cook it long enough or had your heat too low. I’ve never had an issue using white rice. I do not rinse my rice prior to cooking, but you certainly can. You can also soak the rise before if necessary.
This is delicious and the more you make it, it gets faster and easier! Cheap and delish way for my teen son’s to do their clean bulk phases too!
So true! It becomes second nature 🙂 Glad you guys love it!
This was delicious! Your mom’s Puerto Rican rice and beans recipe is next on my list 🙂
So happy you liked it! You’ll love the rice and beans too 🙂
I made this last night-it is DELICIOUS!! My husband & I both absolutely loved it! Great flavor with a little kick – looking forward to it today for lunch! Thank you so much.
Can I use red bell pepper instead of green in sofrito? I live in Japan and we don’t have green bell peppers here, just piman which is a kind of green pepper but the taste is a lot more bitter and not very nice, my husband hates it haha.
Sure, you can try it!
Been making this for 40+ years. Always use Uncle Ben’s rice and comes out great. My Puerto Rican mother-in-law would add smoked to sausage to it.
Perfect! Smoked sausage sounds delicious too 🙂
Hi! I have a couple of questions:
1. When browning the rice, we are only browning it, correct? Not cooking all the way through?
2. Would chicken broth work in lieu of water?
3. Do you rinse your rice?
4. Is there any reason the chicken can’t marinate for longer than 30 minutes? It would be great if I could prep this at lunch time so I can whip dinner up more quickly.
Thank you!
Hi!
1. You do not brown the rice! If you mean chicken, then yes, you are just browning the chicken 🙂
2. Yes!
3. I do not, but you can if you want to.
4. Yes this is fine to marinate the chicken for up to 8 hours!
Enjoy!
It was so good! Thanks!
Glad you loved it!
Just wanted to leave a comment to thank you for the recipe! I made this tonight and thought it was great — I will definitely be making this again! A note about the pigeon peas – I found some Goya pigeon peas in the Hispanic section of my local grocery store so I used those. They aren’t at all like regular green peas, more like beans, and they were perfect for this dish. Peas would not be quite the same, but I guess we have to use what’s available. I would definitely recommend looking for the pigeon peas, thank you for introducing them to me!
Thanks for your comment, Bridget! So glad you loved this one (and agreed – I do recommend pigeon peas as a first choice if they’re available).
I have made it once so far. Followed the recipe. Wow, hot and spicy! I’m going to try it again and try to make it a little milder. Love the fact that there is no MSG or that salty taste. One thing I added was to fry a maduro on the side. Also, this time, in addition to the peas, I’m going to add garbanzos. My grandmother was Puerto Rican and made fabulous dishes.
I’ve found this one to have a bit of a kick but not too spicy – I would check and make sure your chili powder isn’t also hot 🙂 This one’s great for adjusting the spice to your preferences, and adding garbanzos sounds perfect! You’ll have to give this recipe a try next.
Super flavorful easy dinner with great reheat value
This one’s perfect for leftovers! Happy you like it, Julia 🙂
Made this recipe to tonight and it was delicious! Tweaked it a bit…used black beans instead of peas. Had to cook it and extra 10 minutes so the basmati rice was tender. Definitely add the jalapeno!
Glad you enjoyed! Love jalapeño in here, and black beans are a great addition 🙂
I guess we can call this dish Puerto Rican since your mom is “full Puerto Rican” and arroz con pollo because it has rice and chicken but jalapeños, turmeric and BASMATI RICE, paprika, cayenne and what I assume is powder for the coriander? No way!!
Now, I bet it’s tasty but it just is not anything close to Puerto Rican Arroz con Pollo.
This is the way she has always made it, which is why I called it “Mama’s Puerto Rican Chicken and Rice” 🙂 It is delicious!
Five Stars!!! It won’t me select more than 3!!
This is SO DELICIOUS!! I loved it! Thanks so much for sharing! Do you have any recommendations to make this vegan? I was thinking maybe fried sweet potatoes using the spices from the chicken.
So glad you loved it!! For a great vegan alternative, try this recipe or this one! 🙂
I used a whole cut up chicken, 4lb. I doubled your recipe. I was not exactly accurate with measurements.
Large pieces were cut in two and the first cooking time of chicken pieces was probably doubled as well. I also doubled the last cooking time. Just a bit of concon on the bottom. It turned out really nice! served with black beans. All liked it very much. Thank you!
Glad those adjustments worked out for you! Delicious with black beans. I’m glad everyone liked it 🙂
Made this last night and like all of your recipes it was absolutely delicious. Super flavorful and easy to make. Will definitely become a staple in our home!
Amazing! So happy to hear that, Mariana.
I’ve never seen this all made in one pan! My mom’s arroz con gandules/chicken is one of my favorite comfort foods. I will definitely have to try making my own sazon too! 🙂 Badia does make one without MSG if you’re looking for an easy alternative — just as good as the goya original.
Love that! One of my favorite comfort foods, too 🙂 Let me know how you like this one, and I’ll definitely check out the Badia brand!
I used brown basmati rice with great success. While the chicken was marinating, I cooked the brown rice in my rice cooker on the “white” rice setting. I then added it to the recipe just like I would uncooked white rice (and for the same amount of time). I also added a whole drained can of pigeon peas. Used jalapeño, but not the olives….really delicious, healthy and economical (about $2.00 per serving with chicken on sale).
Perfect! I’m glad that worked out with your rice cooker. And yes! The perfect weeknight meal that’s great on a budget, too.
I cannot thank you enough for this recipe. I have made this twice now for family and friends and it has gone down a treat (they are really fussy BTW). Its one to put in my recipe collection. Many thanks. Keep up the good work. I love your recipes. 5 stars
Hi Margaret! So happy to hear that you’re loving this one (and that it’s approved by fussy eaters!) Thanks for your note 🙂