Arroz con pollo


Time flies! My last post coincides with when I went back to work after maternity leave. I knew being a working mom would have its challenges but now that I have been back at work for five months, one of the hardest parts was coming to the realization of just how fast time passes by. My babies have turned into toddlers and with that comes lots of new (and exhausting) stages, leaving less time to cook.

Luckily, my kids eat almost everything we eat. This makes week night suppers a little easier. I recently threw my Arroz con Pollo (chicken and rice) recipe into rotation and it was a hit.

Every Latin American country has their own variation of a chicken and rice dish. Mine isn’t based on any one in particular, I just modelled it after how my mom used to make it. Unfortunately I can’t seem to get the combo of spices just right to replicate it exactly. Don’t worry it’s still delicious and is done under an hour, perfect for busy weeknights. Double it to feed a crowd, or to get another meal out of it.

Arroz con pollo


  • 2 tbsp of canola oil
  • 2 lbs of boneless chicken (I like to use chicken thighs)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup of onion, chopped
  • 2 cloves of garlic, minced
  • 1 red pepper, chopped
  • 1-2 celery stalks, diced
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp of Mexican oregano
  • 2 bay leaves
  • one cup of brown rice
  • 1 cup chicken stock
  • one can of diced tomatoes
  • 1 cup of black beans (recipe for beans here or drained if using canned beans)


  1. Heat oil in skillet. Brown chicken 1-2 minutes per side. Remove chicken and place on a plate.
  2. Add onion, garlic, pepper and celery. Cook until soft.
  3. Add cumin, paprika, salt, pepper,oregano, bay leaves and rice and stir for a minute for flavours to combine.
  4. Re-add chicken to skillet. (You can break chicken into smaller pieces with the back of a wooden spoon if you’d like).
  5. Add water and tomatoes including liquid and stir.
  6. Bring to a simmer, add black beans. Stir to combine.
  7. Cover and let simmer for 30-45 minutes or until rice is tender and chicken is cooked through.
  8. Remove bay leaves before serving.

Buen provecho!