Arroz con Pollo

So, while I was burning my finger making dinner the other night, I also had rice on the stove.  See, the rice was supposed to be a side dish for the balsamic onion topped chicken I made, but the rice had other plans.  The rice decided that instead of being cooked, it would hang out on the stove indefinitely and refuse to become fluffy rice goodness.  After some coaxing, it did finally cooperate, but not until well after we were finished with dinner.  This left me with roughly four cups of rice to use up.

I decided I’d cheat and make a reasonable imitation of arroz con pollo.  Putting together a few staple items and the uncooperative rice made for a really great meal.  I usually use a whole chicken cut into pieces for a more traditional arroz con pollo, but boneless chicken breasts were what I wanted to use up along with the rice, so in they went.  Overall, I was really pleased with how well this turned out, considering it involved minimal effort (or dirty dishes) to make.

Arroz Con Pollo


  • 4 C. cooked brown rice
  • 1 lb. boneless, skinless chicken breasts, cut into small cubes
  • 1 C. frozen peas
  • 1 C. frozen corn
  • 1 10 oz. can diced tomatoes with green chiles
  • 3 packets Goya Sazon con azafran (saffron) seasoning (from an 8 packet box)
  • 2 packets Goya powdered chicken bouillon (from an 8 packet box)


Spray a medium skillet with non-stick cooking spray and heat over medium-high heat.

Add the chicken and 2 packets of the Sazon to the skillet.

Stir to combine, and cook, stirring, until chicken is completely cooked.

Remove from heat.

Put the rice in a large skillet, add the remaining packet of Sazon and the packets of chicken bouillon and stir to combine completely.

Heat the skillet with the rice over medium-high heat.

Add the peas, corn, and canned tomatoes and stir until heated through.

Add the cooked chicken and stir to combine.

Makes 6 servings.

Source: Diana Dishes original


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