Name: Arroz Con Pollo Mexican One Pot Rice Easy Family Fluffy
Cook time: 50 min
Total time: 50 min
Ingredients: 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces); 2 cups long-grain white rice (extra-long grain works best for fluffiness); 1 medium yellow onion, finely diced; 1 red or green bell pepper, diced; 3 cloves garlic, minced; 8 oz tomato sauce; 3.5 cups low-sodium chicken broth; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon turmeric or bijol (for that signature yellow color); 1 cup frozen peas and carrots; 2 tablespoons olive oil; Salt and black pepper to taste; Fresh cilantro and lime wedges for garnish

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
2 cups long-grain white rice (extra-long grain works best for fluffiness)
1 medium yellow onion, finely diced
1 red or green bell pepper, diced
3 cloves garlic, minced
8 oz tomato sauce
3.5 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon turmeric or bijol (for that signature yellow color)
1 cup frozen peas and carrots
2 tablespoons olive oil
Salt and black pepper to taste
Fresh cilantro and lime wedges for garnish

Instructions

Step 1: Sear the Chicken
Heat the olive oil in a large deep skillet or a Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the hot pan in a single layer. Sear the chicken until it is golden brown on all sides. You do not need to cook it all the way through yet; just focus on getting a good crust for maximum flavor. Remove the chicken from the pan and set it aside on a plate.
Step 2: Sauté Aromatics and Toast Rice
In the same pan, add the diced onion and bell pepper. Sauté for about 3 to 4 minutes until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant. Add the dry rice to the pan. Stir the rice constantly for 2 to 3 minutes to “toast” it. This step is crucial for achieving that “fluffy” texture, as it coats the grains in oil and prevents them from sticking together. The rice should look slightly opaque and smell nutty.
Step 3: Simmer and Steam
Stir in the tomato sauce, cumin, oregano, turmeric, and chicken broth. Scrape the bottom of the pan to release any browned bits. Add the seared chicken back into the pan along with any accumulated juices. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid. Simmer for 20 minutes without lifting the lid. After 20 minutes, quickly stir in the frozen peas and carrots, replace the lid, and turn off the heat. Let it sit for 5 to 10 minutes. The residual heat will steam the rice to perfection and cook the peas.
Step 4: Fluff and Serve
Remove the lid and use a fork to gently fluff the rice. The grains should be separate and tender, not mushy. Garnish the Arroz Con Pollo Mexican One Pot Rice Easy Family Fluffy with fresh cilantro and serve with lime wedges on the side for a bright, acidic finish.

Cook Time: 50 minutes