Budget Arroz Con Pollo
Transform your weeknight dinners with this hearty and flavorful Budget Arroz Con Pollo—a classic one-pot meal that’s easy on the wallet and packed with bold Latin-inspired flavors. Featuring tender, golden-seared chicken thighs nestled in aromatic rice infused with smoked paprika, cumin, and a medley of tomatoes, onions, and bell peppers, this recipe delivers rich taste with minimal effort. A final touch of vibrant green peas and optional cilantro garnishes add a fresh pop of color to the dish. Perfect for feeding a family of four in under an hour, this comforting recipe is a time-tested crowd-pleaser that’s as satisfying as it is affordable. Serve it with lime wedges for a zesty finish and enjoy a taste of the tropics right in your own kitchen! Keywords: Budget Arroz Con Pollo, one-pot chicken and rice, easy Latin recipes, weeknight dinner, affordable comfort food.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on preferred)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Cooking oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 2 tablespoons Tomato paste
- 1 15-ounce can Canned diced tomatoes
- 3 cups Chicken broth
- 1.5 cups White rice (uncooked, rinsed to remove excess starch)
- 1 cup Frozen peas
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.25 cup Fresh cilantro (optional, for garnish)
- 1 lime Lime wedges (optional, for serving)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
In a large, deep skillet or Dutch oven, heat the cooking oil over medium heat. Add the chicken thighs skin-side down and sear for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced green bell pepper, tomato paste, and canned diced tomatoes. Stir well to combine and cook for another 2–3 minutes.
Stir in the cumin, smoked paprika, and rinsed rice. Toast the rice for 1–2 minutes, allowing it to absorb some of the flavors in the pan.
Pour in the chicken broth and bring the mixture to a gentle simmer. Nestle the seared chicken thighs into the rice, making sure they are partially submerged in the liquid. Cover the skillet with a tight-fitting lid.
Reduce the heat to low and cook for 25–30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).
Remove the lid and sprinkle the frozen peas evenly over the dish. Cover again and let it sit for 5 minutes to warm the peas.
Fluff the rice gently with a fork, making sure to distribute the peas. Garnish with freshly chopped cilantro (if using) and serve with lime wedges on the side.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
