Spanish Pollo Arroz (Spanish Chicken & Rice)

Dawn Whitted


There is a local Mexican Restaurant in my little town that gave me the idea for this recipe. It is not a traditional Spanish meal but my interpretation. If you serve this with Beef Chimichangas it allows for both beef and chicken entrees to choose from at the dinner table.

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20 Min
30 Min
Stove Top


4 c
3 large
chicken breasts, whole
1 large
yellow onion, peeled and quartered
1 large
lime, halved
2 clove
garlic, peeled
1 Tbsp
1 tsp
black pepper
1 tsp
garlic powder
1 tsp
onion powder
1/2 tsp


2 Tbsp
canola oil
1 large
jalapeno, fresh or bell pepper
1 medium
yellow onion, diced
2 c
rice, instant
1 clove
garlic, minced
1/4 c
2 c
seasoned chicken stock
1 tsp
cumin or taco seasoning
1 tsp
dried cilantro *fresh works too*
1 c
mexican blend shredded cheese


1Bring 4C water to a boil and add 3-4 large chicken breasts with bone in. This will render the most flavor for the stock you will be using later. Add onion, lime, cumin, black pepper & garlic cloves. Let simmer for 20- 30 minutes. Remove chicken from stock and set aside to let cool enough to handle. Strain stock and reserve 2 C for rice. Freeze the rest for another time. I use it in chicken tortilla soup.
2Dice 1 small onion, 1 jalepeno, 1 garlic clove & add to 2qt saucepan add 2T vegetable oil & rice. saute to begin browning slightly 5 minutes.
3Add reserved seasoned chicken stock, cumin, cilantro, salsa and mushrooms diced into larger bite size chunks. Then add 1/2 can sliced black olives, gently stir and place lid on rice to let steep until finished. 5-10 minutes.
4Place hot rice into serving bowl, top with shredded cheese and finally the remaining olives and let the cheese melt about 2-3 minutes.

This makes a beautiful serving presentation garnish with fresh cilantro.

About this Recipe

Main Ingredient: Chicken
Regional Style: Spanish
Hashtags: #cheese, #lime, #JALAPENO