Mamas Arroz con Pollo (Rice and Chicken) Recipe

Name: Mamas Arroz con Pollo (Rice and Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pieces Bacon, Cut Into Bite-sized Pieces (I Use Turkey Bacon) Or You Can Use Chunks Of Ham; 2 Tablespoons Extra Virgin Olive Oil; 1 Tablespoon Butter; 1 whole Green Pepper, Diced; 1 whole Red Pepper, Diced; 1 whole Yellow Onion, Diced; 3 pieces Chicken Breast (boneless, Skinless), Cut Up Into Bite-sized Pieces; 2 Tablespoons Cilantro, More For Garnish; 2 Tablespoons Paprika; 2 teaspoons Salt; 1 teaspoon Pepper; 1 can Tomato Sauce, 15 Oz; 3 cups Long Grain White Rice, Rinsed/Washed (I Use Brown Rice But It Takes Longer To Cook And You May Need More Broth/Liquid); 1 package Chicken Broth (32 Oz. Box)

Servings: persons

10 pieces Bacon, Cut Into Bite-sized Pieces (I Use Turkey Bacon) Or You Can Use Chunks Of Ham
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Butter
1 whole Green Pepper, Diced
1 whole Red Pepper, Diced
1 whole Yellow Onion, Diced
3 pieces Chicken Breast (boneless, Skinless), Cut Up Into Bite-sized Pieces
2 Tablespoons Cilantro, More For Garnish
2 Tablespoons Paprika
2 teaspoons Salt
1 teaspoon Pepper
1 can Tomato Sauce, 15 Oz
3 cups Long Grain White Rice, Rinsed/Washed (I Use Brown Rice But It Takes Longer To Cook And You May Need More Broth/Liquid)
1 package Chicken Broth (32 Oz. Box)

1
Heat a 6-quart Dutch oven or deep pot (I use an extra deep, extra wide skillet with a lid).
2
With heat on medium, cook the bacon or ham, stirring frequently making sure not to burn it.
3
When its cooked and crispy, push bacon off to the sides of the skillet (do not drain the grease).
4
Add the extra virgin olive oil and butter.
5
Add green peppers, red peppers and onions and cook until the onions have cooked through (they will become translucent).
6
Stir in chicken, 2 tablespoons of the cilantro (reserve the rest for garnish), paprika, salt and pepper.
7
Sear the chicken pieces until lightly browned.
8
Stir in tomato sauce and rice.
9
Then add the chicken broth.
10
Cover with lid and simmer on medium-low for 30 minutes or until rice is cooked (when its fluffy, youre done).
11
(OPTIONAL) Turn off heat, stir in some frozen peas and cover for 5 minutes.
12
The heat will defrost the peas while keeping their bright green color.
13
I omit this due to my daughters new food allergies to peas.
14
Garnish with reserved cilantro and serve.

2216

kcal

Calories

123

Fat

126

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 pieces Bacon, Cut Into Bite-sized Pieces (I Use Turkey Bacon) Or You Can Use Chunks Of Ham, 2 Tablespoons Extra Virgin Olive Oil, 1 Tablespoon Butter, 1 whole Green Pepper, Diced, and more.

Yes, Mamas Arroz con Pollo (Rice and Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mamas Arroz con Pollo (Rice and Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions