Few meals feel more comforting than a pot of homemade chicken and rice simmering on the stove. This traditional Mexican-style arroz con pollo is packed with juicy chicken, toasted rice, colorful vegetables, and rich savory broth that fills the kitchen with the most incredible aroma.

It’s one of those timeless family recipes that brings everyone to the table hungry and happy. The rice cooks slowly with the chicken, soaking up every bit of flavor while staying perfectly tender. Best of all, it’s simple enough for beginner cooks and satisfying enough for a cozy family dinner any night of the week.

Ingredients

• 1 1/2 cups long-grain white rice
• 3 tablespoons vegetable oil, divided
• 3 chicken drumsticks
• 3 chicken thighs, halved
• 1/2 medium onion, diced
• 2 green onions, sliced
• 1 small carrot, diced
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 3/4 teaspoon ground cumin
• 3/4 teaspoon black pepper
• 1/2 green bell pepper, sliced
• 2 Roma tomatoes, diced
• 1 1/2 tablespoons tomato paste
• 4 cups hot water
• 1 1/2 tablespoons chicken bouillon
• 1 medium potato, peeled and cubed
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

Rinse the rice under cold water until the water runs mostly clear. Drain well.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the rice and stir constantly until it turns a light golden color. This usually takes about 6–8 minutes. Remove the rice from the pan and set aside.

In a large heavy pot or Dutch oven, heat the remaining oil over medium-high heat.

Add the chicken pieces and sear for about 3 minutes per side until nicely golden brown. Turn occasionally so all sides get color.

Reduce the heat slightly and add the onion, green onions, carrot, and celery. Cook for about 4 minutes, stirring often, until the vegetables begin to soften.

Stir in the garlic, cumin, and black pepper. Cook for 30 seconds until fragrant.

Add the bell pepper, tomatoes, and tomato paste. Stir well so the tomato paste blends into the vegetables and chicken.

Pour in the hot water and stir in the chicken bouillon. Taste the broth and add salt if needed.

Bring everything to a gentle boil. Cover the pot and let the chicken cook for about 10 minutes.

Add the toasted rice, potato cubes, and cilantro. Stir gently to combine.

Reduce the heat to low, cover tightly, and simmer for about 20 minutes, or until the rice is tender and the chicken is fully cooked.

Turn off the heat and let the pot rest for 5 minutes before serving.

Serve warm with beans, tortillas, or sliced avocado.

Notes & Tips

• Browning the rice first gives the dish its rich traditional flavor and beautiful color.
• Bone-in chicken adds extra flavor to the broth and keeps the meat tender.
• Avoid stirring the rice too much while it cooks so it stays fluffy.
• Peas, corn, or diced zucchini can be added for extra vegetables.
• A squeeze of fresh lime juice right before serving brightens all the flavors beautifully.

If you make this recipe, share it with your family and let everyone gather around the table for a comforting homemade meal. Recipes like this are made for creating memories together!