1 Heat the oil or lard in a large pot or Dutch oven over medium-high heat. ... 2 Add the chicken and garlic and cook it for about 2 more minutes, stirring once or twice. ... 3 Cover the pot and let it simmer undisturbed for 25 minutes. ... 4 Serve arroz con pollo with a garnish of chopped onion, cilantro, or diced chilies.
This recipe for Chicken and Rice Mexican Style (Arroz con Pollo) is a one-pot meal made with tender chicken breast, Vigo Mexican Rice, and vegetables. Season the chicken with salt, pepper, paprika, and lemon juice. Then cook the chicken in a large saucepan for about 8-10 minutes.
Serve arroz con pollo with a garnish of chopped onion, cilantro, or diced chilies. Add a handful of veggies (carrots, peas, green beans, etc.) when you add the broth for extra color, flavor, and nutrition. Use peeled and diced tomatoes instead of tomato puree if you prefer white rice with red specks.
Add 5 cups of water to the saucepan and bring to a boil. Then add 2 tablespoons of canola oil and 2 8 oz packages of Mexican Vigo rice, stirring while boiling until the rice has absorbed all of the water. Put the chicken back in the pot, then add the peas and carrots.