Baked Arroz Con Pollo Recipe

Craving authentic Arroz con Pollo but short on time? This simplified recipe delivers big on flavor in just 90 minutes! Skip the fuss with this quick and easy version, perfect for a weeknight meal. Tender chicken, perfectly cooked rice, and vibrant veggies – all baked to golden perfection in one pan! Get ready for a taste of Spain!

Prep Time 20 mins
Cook Time 90 mins
Calories 197.4 kcal
Protein 42g
Rating 4.2 (39 Reviews)
Baked Arroz Con Pollo 134

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Arroz Con Pollo

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How to Make Baked Arroz Con Pollo

  1. Preheat oven to 350°F (175°C).
  2. Saute 1 medium onion (chopped) and 1 green bell pepper (chopped) in 2 tablespoons olive oil until softened (about 5 minutes).
  3. Add 2 cups chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), and 1 bay leaf to the pan.
  4. Bring to a boil.
  5. In a 9x13 inch casserole dish, spread 1 ½ cups long-grain rice evenly.
  6. Pour the hot liquid over the rice, stirring well to combine.
  7. Add 2 cups cooked chicken, shredded or diced, and mix gently.
  8. Bake uncovered for 60-70 minutes, or until rice is cooked through and liquid is absorbed. Let stand for 5 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

8g

Fat

10g

Carbs

1g

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