Arroz con Pollo 2002 (Chicken with Rice)

This Mexican style arroz con pollo is the only recipe you’ll ever need! This classic comfort dish brings together tender chicken and flavorful rice, simmered with tomatoes, garlic, and spices for a one-pot meal that’s both hearty and nostalgic.

About Los Barrios Family Cookbook

This recipe is from the Los Barrios Family Cookbook: Tex-Mex Recipes From the Heart of San Antonio by Diana Barrios, published in 2002 by Villard Books. Los Barrios Family Restaurant is a San Antonio institution known for its authentic Mexican and Tex-Mex cuisine. Founded by Viola Barrios in 1979, the restaurant started as a small, family-run spot and has since grown into a beloved dining destination. Over the years, the Barrios family has continued Viola’s legacy, sharing their cherished recipes not just in their restaurant but also through this cookbook.

Trevino, Diana Barrios. Los Barrios family cookbook: Tex-Mex recipes from the Heart of San Antonio. New York: Villard, 2002. P. 89 [TX715.2 .S69 T74 2002].

Original Recipe

Making Arroz con Pollo Step by Step

Cook chicken in oil until golden brown on both sides.

Cook rice in oil until golden brown.

Add onion, bell peppers, tomatoes, and garlic, and season with salt and pepper.

Add water and stir.

Add in chicken and bring to a simmer.

Cover, reduce heat, and simmer for 15 minutes or until all the water is absorbed.

Serving

Serve immediately while still hot.

Storing

Store in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

Pollo en Nogada

Chicken Tacos

Pollo A la Cazuela

Chileajo de Pollo

Arroz con Pollo (Chicken with Rice)

This Mexican style arroz con pollo is the only recipe you'll ever need! This classic comfort dish brings together tender chicken and flavorful rice, simmered with tomatoes, garlic, and spices for a one-pot meal that’s both hearty and nostalgic.

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 0

Ingredients

  

• 3/4 cup vegetable oil
• 1 (2 1/2 -3 lb.) fryer chicken, cut into 8-10 pieces
• 2 cups white rice
• 1/2 onion sliced
• 1/2 green bell pepper chopped
• 3 tomatoes halved and grated on the large holes of a box grater
• 2 garlic cloves crushed into a paste
• Salt to taste

Instructions

 

• Heat ¼ cup of the oil in a large heavy skilletor a Dutch oven over medium heat. Add the chicken and cook, turning occasionally,until golden brown and just cooked through. About 25-30 minutes.
• Meanwhile, in a large pot heat the remaining ½ cup oil over medium heat. Add the rice and cook, stirring and tossing until golden. Add the onion, bell pepper, tomatoes, and garlic then season with salt and pepper.
• Add 4 cups of water and the chicken to the rice and bring to a simmer. Cover, then reduce the heat and simmer gently until the rice is tender and all the water is absorbed. About 15 minutes.

Keyword arrozconpollo

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