Arroz con Pollo
A Latin American-inspired one-dish chicken and rice casserole with creamy soups and savory seasonings. Simple preparation with authentic flavor options.
1 hr
1 hr
Ingredients
Seasoning
Optional
Equipment Needed
- 9x13 casserole dish
Ingredients
Seasoning
Optional
Equipment Needed
- 9x13 casserole dish
Instructions
- 1
Prepare rice base
In 9x13 casserole dish, place rice, both soups, and chicken stock. Stir to combine.
- 2
Season chicken
Season chicken breast fillets or deboned thighs with garlic powder, onion powder, paprika, cumin, turmeric, and salt to taste.
- 3
Arrange chicken
Place seasoned chicken in two rows atop the rice mixture.
- 4
Add onion soup mix
Sprinkle onion soup mix on top of chicken.
- 5
Cover and bake
Cover tightly with foil. Bake at 375°F for one hour. Do not peek during baking.
Cook's Notes
For more authentic flavor, use a cubanelle pepper instead of bell peppers, stemmed, seeded and chopped. For a Caribbean twist, try using jerk chicken seasoning.
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