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Simple Southwest Salad with Chipotle Chicken Sausage | RECIPE (4)

Easy and Delicious Arroz Con Pollo Recipe (& $200 ALDI Giveaway!)

Cuisine Mexican
Author Molly Stillman


  • teaspoons Stonemill Garlic Powder
  • teaspoons Stonemill Onion Powder
  • 2 teaspoons Stonemill Ground Cumin
  • teaspoons Stonemill Paprika
  • teaspoons Stonemill Chili Powder
  • 1/2 tablespoon Stonemill Iodized Salt
  • 1/2 tablespoon Stonemill Ground Black Pepper
  • 1 tablespoon Carlini Extra Virgin Olive Oil
  • 1 pound of Kirkwood Chicken Breasts cubed
  • 1 cup Basmati Rice
  • 4 cloves garlic minced
  • 1 cup Chef’s Cupboard Chicken Broth
  • 1/2 cup Season’s Choice Sweet Peas
  • 1/2 cup Season’s Choice Corn
  • Friendly Farms Shredded Mexican Cheese to taste
  • 1 pack of Flour Taco Size Tortillas
  • ¼ cup chopped cilantro for garnish
  • 1 lime cut in half (for garnish)
  • SimplyNature Organic Whole Milk Plain Yogurt to taste
  • Your favorite salsa or guacamole to taste
  • SimplyNature Blue Corn Tortilla Chips for dipping! optional


  1. In a medium pot, add 1 cup of Basmati Rice and 2 cups of Chicken Broth, a little salt, and bring to a boil. Once boiling, reduce heat, cover, and simmer for about 15 minutes. Add peas and corn with about 5 minutes left.
  2. In a separate large pan, add olive oil and garlic and turn on medium to medium high heat. Add chicken and then season with salt and pepper. Stir regularly until chicken is cooked all the way through. Once chicken is cooked through, add cooked rice, peas, and corn.
  3. Add seasonings - garlic powder, onion powder, cumin, paprika, chili powder, and a little more salt and pepper. You can also add in a little salsa if you want to add a little more zest.
  4. Squeeze lime and add cilantro over the top and stir well.
  5. For serving: You can eat this dish plain or scoop into tortillas and top with shredded cheese, plain yogurt (perfect substitute for sour cream!), and salsa or guacamole (or both!)!