Classic Arroz con Pollo (Chicken and Rice)

This comforting one-pot meal provides a balanced mix of lean protein and vegetables, using the chicken's natural fats to sauté the aromatics for maximum flavor with minimal added oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 bone-in, skinless chicken thighs (about 6 ounces each) · 1006 kcal in the whole recipe
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1 yellow onion, peeled and chopped · 45 kcal in the whole recipe
• 1 bell pepper, cored, seeded, and chopped · 23 kcal in the whole recipe
• 3 garlic cloves, peeled and minced · 10 kcal in the whole recipe
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup long-grain white rice, uncooked · 519 kcal in the whole recipe
• 1 can (14.5 oz) low-sodium diced tomatoes, with liquid · 57 kcal in the whole recipe
• 2 cups water
• 1 low-sodium chicken bouillon cube

Method

1. Trim excess fat from the chicken thighs and pat them dry. Heat a large skillet over medium-high heat and sear the chicken thighs for about 5 minutes on each side until browned. Transfer the chicken to a plate and pour off all but 1 tablespoon of the rendered fat.

   

2. Reduce the heat to low. In the same skillet, sauté the chopped onion, bell pepper, minced garlic, cumin, and oregano for about 10 minutes until the vegetables are softened.

   

3. Stir in the uncooked white rice and diced tomatoes with their juices. Pour in the water and add the chicken bouillon cube, bringing the mixture to a boil over high heat.

   

4. Return the chicken to the skillet, cover, and simmer on low heat for 20 minutes. Flip the chicken thighs, cover again, and cook for another 20 minutes until the chicken is cooked through and the rice is tender. Serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.