30 Minute Arroz con Pollo (One Skillet Chicken and Rice)
This post may contain affiliate links. Please read our disclosure policy.
Arroz con pollo is one of those timeless dishes that feels both comforting and celebratory - tender chicken, fragrant rice, and warm spices simmered together in one pan.
If you love one pan Latin American dishes, try this Mexican skillet casserole or these leftover chicken enchiladas.
While many traditional versions take longer and rely on bone-in, skin-on chicken, this 30-minute arroz con pollo skillet was created specifically for busy weeknights. By using boneless, skinless chicken thighs, you still get rich flavor and juicy texture - without the extra cooking time.
Arroz con pollo is enjoyed throughout Latin America, with each region offering its own variation. This version is inspired by those classic flavors, simplified for the modern home kitchen and perfect for weeknight cooking.
Recipe Overview
- Total Time: 30 minutes
- Method: One skillet
- Flavor Profile: Savory, lightly smoky, comforting
- Perfect For: Weeknight dinners, casual entertaining, and game day meals
What I Love About This Recipe
This recipe is especially meaningful in our home. My husband lived in Latin America for several years, and his deep love for the cuisine has naturally found its way into our family table.
Over the years, I've enjoyed developing recipes inspired by those flavors - from this easy chimichurri recipe and beef empanadas to our Father's Day asado tradition. This easy arroz con pollo brings that spirit into a simple weeknight meal - comforting, fragrant, and made to be shared.
- Ready in just 30 minutes
- Made in one skillet for easy cleanup
- Uses boneless chicken thighs for big flavor, fast
- Perfect for both weeknight dinners and game day meals
Jump to:
Ingredients
You'll find everything you need for this arroz con pollo is simple and easy to find, with a short list of ingredients that come together for big flavor.
Main Ingredients
- Boneless, skinless chicken thighs - Juicy, flavorful, and quick-cooking
- Long-grain white rice (basmati preferred) - Light, aromatic, and fluffy
- Yellow onion - Forms the savory base
- Green bell pepper (plus optional jalapeño) - Adds classic flavor and gentle heat
- Garlic - Essential for depth
Sauce & Cooking Liquids
- Tomato paste - Adds richness and signature color
- Chicken broth + water - Creates tender, flavorful rice
- Frozen peas (thawed) - A pop of sweetness and color
Seasonings
- Salt & black pepper - Foundational seasoning
- Ground cumin - Warm and earthy
- Dried oregano - Classic herb note
- Chili powder (or annatto/bijol) - Adds color and mild heat
- Sugar - Balances the tomato and spices
For Serving
- Fresh cilantro
- Lime or lemon wedges
How to Make This Chicken and Rice Recipe
Making arroz con pollo at home is easier than you might think - everything cooks together in one skillet.
- Step 1: Toss the chicken thighs with oil, salt, pepper, and cumin. If time allows, marinate briefly for extra flavor - otherwise proceed straight to cooking.
- Step 2: Heat oil in a large skillet and brown the chicken on both sides until golden. Remove and set aside.
- Step 3: In the same skillet, sauté the onion and bell pepper until softened. Stir in the rice, garlic, tomato paste, and spices until fragrant.
- Step 4: Add peas, broth, water, and seasonings. Nestle the chicken back into the pan, cover, and simmer until the rice is tender and the chicken is cooked through, about 20 minutes. Garnish and serve with lime wedges.
Why This Recipe Works
Using boneless, skinless chicken thighs allows this arroz con pollo to cook quickly without sacrificing flavor. Browning the chicken first builds depth, while simmering everything together lets the rice absorb the seasoned broth - giving you classic comfort and aroma in just 30 minutes.
Variations
- Add olives: Sliced green olives add a briny, traditional touch.
- Make it spicier: Add jalapeño, cayenne, or extra chili powder.
- Use annatto or bijol: For deeper color and classic flavor.
- Swap vegetables: Try carrots, corn, or roasted red peppers.
- Herb finish: Cilantro is classic, but parsley works beautifully too.
Serving Suggestions
Serve this arroz con pollo straight from the skillet with lime wedges and a simple green salad. It pairs well with roasted vegetables, black beans, or warm tortillas for a casual family-style meal.
Recipe FAQs
Yes, though thighs are recommended for best flavor. If using breasts, opt for thin sliced breasts and reduce cooking time slightly to prevent drying out.
Long-grain white rice works best. Basmati is my favorite for light, fluffy texture.
Yes. Store leftovers for up to 3 days and reheat with a splash of broth or water.
This Arroz con Pollo is mild but filled with flavor. For extra heat, add jalapeño (with or without the seeds), extra chili powder or red pepper flakes if desired.
Easy Mexican Recipes
If you're looking for more Latin American or Mexican recipes, try some of reader favorites:
- Easiest Leftover Chicken Enchiladas
- 15 Minute Chicken Taco Salad
- Instant Pot Mexican Rice with Corn and Black Beans
- Easy Mexican Corn Salad
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!
One Pot Arroz con Pollo Chicken and Rice (30 Minutes)
Ingredients
- 2¾ teaspoons salt divided
- ¼ teaspoon ground black pepper
- 2 teaspoons ground cumin divided
- 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons cooking oil vegetable, olive oil, or preferred cooking oil
- 1 medium yellow onion finely chopped
- 1 medium green bell pepper finely chopped
- 1 ½ cups long grain white rice basmati is my favorite, rinsed
- 4 cloves garlic minced
- ¼ cup tomato paste
- 1 cup frozen peas thawed
- 1 (15-oz) can chicken broth plus ½ cup water
- ½ teaspoon dried oregano
- ½ teaspoon ground chili powder may substitute with annatto powder or bijol
- ½ teaspoon sugar
- ¼ cup chopped fresh cilantro optional
- Lemon or lime wedges as garnish (optional)
Instructions
- Add chicken to a large bowl. Add in 1 tablespoon olive oil, 1 ½ teaspoons of the salt, the pepper, and 1 teaspoon ground cumin. Toss the chicken in the oil and spices. Cover and allow the chicken to marinate for 30 minutes if you have time. Otherwise, you can skip straight to the cooking process!
- Add the remaining 1 tablespoon of oil to a large skillet and heat over medium-high heat. (A large pot also works.) When the oil is hot, add the seasoned chicken and brown on each side for 2-3 minutes each or until golden. Remove from the skillet and transfer to a plate.
- In the same skillet, saute the onion and bell pepper until softened, 5-6 minutes. Add the rice, garlic, tomato paste, remaining 1 teaspoon of cumin, and chili powder; cook, stirring constantly, until fragrant, for another 2-3 minutes.
- Add the peas, chicken broth, ½ cup water, oregano, sugar, and remaining 1¼ teaspoon salt. Nestle the browned chicken on top and pour in any remaining chicken drippings into the pan. Bring to a simmer, cover, reduce the heat to medium-low, and cook for 20 minutes, or until the chicken and rice are cooked through. Garnish with cilantro and serve with lime wedges for serving.
Notes
- Meal Prep: Place rice in a meal prep container and top with 1 chicken thigh. Garnish with cilantro.
- Chicken thighs work best. Boneless, skinless thighs stay juicy and flavorful during the quick cooking time. Chicken breasts may be used, but look for thin-cut breasts and slightly reduce the times as they can cook more quickly.
- Rinse the rice. Rinsing the rice removes excess starch, helping keep the finished dish light and fluffy.
- Don't skip browning the chicken. This step adds depth and flavor to the entire skillet.
- Adjust the heat to taste. This recipe is mild as written. Add jalapeño, cayenne, or extra chili powder if you prefer more spice.
- Let it rest before serving. Allowing the skillet to rest for a few minutes helps the rice finish absorbing the broth.
- Leftovers reheat well. Store in the refrigerator for up to 3 days and reheat with a splash of broth or water.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
My family loves this easy dinner! It's also delicious with savory, aromatic flavors thanks to sofrito (onion, garlic, peppers) and spices like cumin, oregano, and chili powder. It's a quick meal that often finds its way into our meal rotation!