Budget Arroz Con Pollo

Transform your weeknight dinners with this hearty and flavorful Budget Arroz Con Pollo—a classic one-pot meal that’s easy on the wallet and packed with bold Latin-inspired flavors. Featuring tender, golden-seared chicken thighs nestled in aromatic rice infused with smoked paprika, cumin, and a medley of tomatoes, onions, and bell peppers, this recipe delivers rich taste with minimal effort. A final touch of vibrant green peas and optional cilantro garnishes add a fresh pop of color to the dish. Perfect for feeding a family of four in under an hour, this comforting recipe is a time-tested crowd-pleaser that’s as satisfying as it is affordable. Serve it with lime wedges for a zesty finish and enjoy a taste of the tropics right in your own kitchen! Keywords: Budget Arroz Con Pollo, one-pot chicken and rice, easy Latin recipes, weeknight dinner, affordable comfort food.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on preferred)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Cooking oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Green bell pepper, diced
• 2 tablespoons Tomato paste
• 1 15-ounce can Canned diced tomatoes
• 3 cups Chicken broth
• 1.5 cups White rice (uncooked, rinsed to remove excess starch)
• 1 cup Frozen peas
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.25 cup Fresh cilantro (optional, for garnish)
• 1 lime Lime wedges (optional, for serving)

Directions

Step 1

Season the chicken thighs on both sides with salt and black pepper.

Step 2

In a large, deep skillet or Dutch oven, heat the cooking oil over medium heat. Add the chicken thighs skin-side down and sear for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced green bell pepper, tomato paste, and canned diced tomatoes. Stir well to combine and cook for another 2–3 minutes.

Step 5

Stir in the cumin, smoked paprika, and rinsed rice. Toast the rice for 1–2 minutes, allowing it to absorb some of the flavors in the pan.

Step 6

Pour in the chicken broth and bring the mixture to a gentle simmer. Nestle the seared chicken thighs into the rice, making sure they are partially submerged in the liquid. Cover the skillet with a tight-fitting lid.

Step 7

Reduce the heat to low and cook for 25–30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).

Step 8

Remove the lid and sprinkle the frozen peas evenly over the dish. Cover again and let it sit for 5 minutes to warm the peas.

Step 9

Fluff the rice gently with a fork, making sure to distribute the peas. Garnish with freshly chopped cilantro (if using) and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2444.3g)

Amount per serving	% Daily Value*
Calories	2782.3

Total Fat 106.8g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 3.6g
Cholesterol 384.5mg	0%
Sodium 4966.0mg	0%
Total Carbohydrate 315.7g	0%
Dietary Fiber 30.0g	0%
Total Sugars 36.0g
Protein 131.5g	0%

Vitamin D 52IU	0%
Calcium 510.9mg	0%
Iron 20.8mg	0%
Potassium 4284.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 19.1%

Carbs: 45.9%