Best 8 Quick Easy Arroz Con Pollo With Black Beans Recipes

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Are you longing for a delightful and easy-to-make Arroz con Pollo with Black Beans to spice up your dinner table? Look no further! This flavorful Dominican dish combines tender chicken, aromatic rice, and hearty black beans in a tantalizing fusion of flavors. Whether you're a seasoned home chef or a culinary novice, this recipe guarantees a delectable and hassle-free cooking experience. So, gather your ingredients, put on your apron, and prepare to embark on a culinary adventure that will transport your taste buds to the vibrant streets of the Dominican Republic.

Here are our top 8 tried and tested recipes!

EASY ARROZ CON POLLO



Easy Arroz con Pollo image

My children really look forward to dinner when they know I'm serving this, and it's easy to make.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

1-3/4 cups uncooked instant rice
6 boneless skinless chicken breast halves (4 ounces each)
Garlic salt and pepper to taste
1 can (14-1/2 ounces) chicken broth
1 cup picante sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

Steps:

  • Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

ARROZ CON POLLO (COSTA RICAN STYLE)



Arroz Con Pollo (Costa Rican Style) image

This is a delicious rice with chicken, base on my mom's recipe but my way. It is perfect to use in parties, family reunions, they will love it!! I have put all ingredients in order acording to how we will be using them, to make it easy, since it's done with different steps on the ingredients. Definitivately for those who love to spend some time in the kitchen and make something delicioso!

Provided by Chef Kat.

Categories     White Rice

Time 2h30m

Yield 6-10 serving(s)

Number Of Ingredients 29

2 boneless chicken breasts
1 tomatoes
1 onion
1/2 red bell pepper
1 celery rib
6 garlic cloves
1 bouquet garni
8 -10 peppercorns
1/2 teaspoon salt
1 carrot, peeled and cut in 1/2
2 cups uncooked rice
3 cups chicken stock
1 tablespoon olive oil
1/2 teaspoon achiote paste
1/2 teaspoon salt
1 large carrot
1 lb green beans
2 cups chicken stock
2 cups water
1 cup sweet corn
1 tablespoon olive oil
1 tablespoon butter
1/2 red bell pepper
1/2 onion
1 minced garlic clove
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon curry
1 tablespoon Worcestershire sauce

Steps:

  • In a large pot with 2 litters of water on medium high; add the chicken breast, tomato cut in 1/4s, onion cut in 1/4s, bell pepper, celery, garlic, bouquet Garni, pepper corns, salt and the peeled carrot. Bring to a boil until the chicken is soft enough to be shredded.
  • When ready, take the chicken out shredded with the help of 2 forks, cover and set aside.
  • Strain stock through a fine mesh strainer into another large container discarding the solids and keep it! we will use it to make our rice.
  • Let's work on the rice now, put all ingredients into a rice cooker.
  • The olive oil, achiote paste, salt and the 3 cups of chicken stock. Remember to use the one from the chicken you just did!
  • Stir the mixture and try to make sure the rice is evenly spread out. Press the "cook" button. You'll have delicious golden rice in about 45 minutes, depending on your rice cooker. When the rice cooker finishes and switches to "keep warm", wait 10 minutes. Then open the lid and fluff the rice.
  • Mean while we are going to work on the veggies.
  • Let's cut the carrot in brunoise and the green beans in rondelle. Add them into a medium pot with 2 cups of the chicken stock left and 2 cups of water let it boil until they are soft. Let's say till they are al dente, add the corn stir and drain. Set aside.
  • Now that we have all the ingredients ready, let's put it all together.
  • In a clean large non-stick pot in medium high temperature, add the olive oil, melt the butter and add the bell pepper, the onion and garlic finely chopped, sauté for 3 minutes, add the veggies we have soften and have ready, sauté 2 more minutes, let's get the shredded chicken and add it to it, add the cumin, paprika, curry and Worcestershire sauce.
  • Get all ingredients combine then add the rice little by little, gently mix ingredients with rice by using a big spoon until it is uniform rice, veggies and chicken. Try and add salt if necessary.
  • Serve with a green salad or some french fries. Enjoy.

Nutrition Facts : Calories 529.9, Fat 14.3, SaturatedFat 4, Cholesterol 42, Sodium 779.8, Carbohydrate 77.9, Fiber 6.1, Sugar 9.1, Protein 22.8

ARROZ CON POLLO Y FRIJOLES NEGROS (RICE W/CHICKEN BLACK BEANS)



Arroz Con Pollo Y Frijoles Negros (Rice W/Chicken Black Beans) image

Make and share this Arroz Con Pollo Y Frijoles Negros (Rice W/Chicken Black Beans) recipe from Food.com.

Provided by Member 610488

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/4 lbs chicken thighs (6 is about right) or 2 1/4 lbs chicken drumsticks (6 is about right)
1/2 teaspoon adobo seasoning
1 cup long-grain white rice, uncooked
1/4 cup green onion, sliced and divided
tomato sauce (Hunts)
black beans, drained and rinsed (Rosarita)
1 1/2 cups water
1 tablespoon chicken bouillon (caldo con sabor de pollo)

Steps:

  • Heat a large skillet over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
  • Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
  • Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.

Nutrition Facts : Calories 473.9, Fat 26.2, SaturatedFat 7.3, Cholesterol 143.3, Sodium 143.7, Carbohydrate 25, Fiber 0.5, Sugar 0.1, Protein 31.7

ARROZ CON POLLO



Arroz con Pollo image

Cuban black beans are a perfect accompaniment with this chicken and rice dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 17

1 1/2 cups long-grain white rice
Hot water (about 150 degrees)
1 1/2 cups canned tomatoes, with juice
1/2 cup finely chopped red onion
2 garlic cloves, minced
5 teaspoons dried oregano
2 teaspoons cumin
2 teaspoons chili powder
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 whole chicken breasts, bone in and skin removed, each half cut into three triangular pieces
3 tablespoons canola oil
1 small jalapeno pepper, seeded, deveined, and minced
2 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup frozen baby peas, thawed
10 cherry tomatoes, cut in half
Cilantro, for garnish, optional

Steps:

  • Preheat oven to 375 degrees. Place rice in a medium bowl, and cover with 2 inches of hot water. Let rice soak 10 minutes. Transfer to a colander, and drain. Rinse with cold water, and set aside.
  • Place canned tomatoes, onion, and garlic in the jar of a blender. On high speed, blend the mixture until pureed, about 30 seconds. Set aside. In a small bowl, combine 4 teaspoons oregano with cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub each piece of chicken with the mixture, and set aside.
  • Heat 2 tablespoons oil in a large Dutch oven. Cook the chicken in two batches over medium-high heat until browned on each side, about 2 minutes per side. Add 1 tablespoon oil to pot before browning second batch. Transfer all chicken to a bowl, and set aside. Add reserved rice to the remaining oil in pot, and cook over medium-low heat, stirring, until rice becomes slightly golden, about 2 minutes. Add jalapeno, and cook 1 minute more. Add tomato puree, and cook, stirring, until the liquid has been absorbed, 2 to 3 minutes. Add remaining 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add broth, peas, cherry tomatoes, and chicken; bring to a simmer over high heat.
  • Cover, and transfer pot to oven. Bake until chicken is cooked through and liquid has been absorbed, 25 to 35 minutes. Garnish with cilantro, and serve warm.

Nutrition Facts : Calories 551 g, Cholesterol 143 g, Fat 12 g, Fiber 3 g, Protein 59 g, Sodium 910 g

ARROZ CON POLLO WITH MATT AND PATRICK RECIPE BY TASTY



Arroz Con Pollo With Matt And Patrick Recipe by Tasty image

Here's what you need: salt, bone-in, skin-on chicken thighs, vegetable oil, long grain rice, garlic, yellow onion, tomato sauce, chicken bouillon, hot water, peas, carrot

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 teaspoon salt, plus more for water
6 bone-in, skin-on chicken thighs
3 tablespoons vegetable oil
1 cup long grain rice
1 clove garlic, finely minced
½ yellow onion, finely chopped
8 oz tomato sauce, 1 can
2 cubes chicken bouillon
2 cups hot water
6 oz peas, 1 can
6 oz carrot, 1 can

Steps:

  • Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
  • Shred the chicken from the bones and set aside.
  • Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
  • Add the garlic, onion, and salt. Stir the rice until it turns golden.
  • Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
  • Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
  • Mix in the shredded chicken, peas, and carrots.
  • Remove the rice from the heat and fluff with fork.
  • Enjoy!

Nutrition Facts : Calories 1307 calories, Carbohydrate 108 grams, Fat 69 grams, Fiber 5 grams, Protein 55 grams, Sugar 16 grams

GOYA® EASY ARROZ CON POLLO



GOYA® Easy Arroz con Pollo image

This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 40m

Yield 4

Number Of Ingredients 10

1 pound chicken breasts and/or thighs*
½ teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 tablespoon GOYA® Extra Virgin Olive Oil
½ medium yellow onion, finely chopped
½ medium green bell pepper, finely chopped
2 teaspoons GOYA® Minced Garlic
1 (8 ounce) box GOYA® Yellow Rice
1 (4 ounce) jar GOYA® Fancy Sliced Pimientos, drained
8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
¼ cup GOYA® Frozen Peas, thawed

Steps:

  • Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
  • Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
  • Arrange pimientos, olives and peas over Chicken and Rice.

PUERTO RICAN ARROZ CON POLLO



Puerto Rican Arroz con Pollo image

This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.

Provided by Cheri Raxter

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 12

Number Of Ingredients 20

3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 cup apple cider vinegar, or as needed
¼ cup canola oil
¼ pound salted pork, chopped into bite-sized pieces
¼ pound cooked ham, chopped into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
¼ cup sofrito (such as Goya®)
¼ cup recaito (such as Goya®)
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
1 tablespoon capers
6 cloves garlic, diced
1 (8 ounce) can tomato sauce
¼ cup rinsed and diced Spanish olives
3 cups chicken broth
1 (1.41 ounce) package sazon seasoning with coriander and achiote
3 cups uncooked white rice

Steps:

  • Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
  • Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
  • Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
  • Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

Nutrition Facts : Calories 491 calories, Carbohydrate 41.3 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.6 g, Protein 25.8 g, SaturatedFat 6 g, Sodium 1315.2 mg, Sugar 2.2 g

QUICK & EASY ARROZ CON POLLO WITH BLACK BEANS RECIPE



Quick & Easy Arroz con Pollo with Black Beans Recipe image

Provided by á-6416

Number Of Ingredients 13

1-2 tablespoons canola oil
2-1/2 tablespoons chili powder (any type of chili powder: regular, chipotle, or ancho)
salt and pepper, to taste
1 medium white onion, diced
1 cup long grain white rice
sliced or shredded chicken from one rotisserie chicken (about 2 cups)
2 big or 4 small garlic cloves, finely chopped
1-1/2 cups chicken broth
One 15-ounce can black beans, drained and rinsed (optional)*
1/4 cup chopped green onions
1/3 cup chopped cilantro
1/2 - 1 cup salsa for serving, if desired
warm toasted tortillas, if desired

Steps:

  • Add the oil to a large saute pan or Dutch oven over medium-high heat. Add in the diced onion and rice, stirring as you go, and cook until the rice turns from translucent to opaque. Add the garlic and the 2 and a half tablespoons of chili powder and cook for 1 minute, then add the broth and salt and pepper to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low and cover the pot. Cook for 15 minutes. Do not stir the rice if you want it to be fluffy! Add the sliced or shredded chicken and black beans to the top of the pot (without stirring the rice), recover the pot, and cook over very low heat until the chicken and beans are warmed through and the flavors mingle, about 5-6 minutes. Do not stir the rice if you want it to be fluffy! Uncover, sprinkle with green onions and cilantro on top of the mixture (do not stir the rice). Recover the pot and let stand off the heat for 5 to 10 minutes. Fluff the rice with a fork and serve with salsa or warmed tortillas, if desired.

Tips:

  • For the best flavor, use fresh ingredients whenever possible.
  • When cooking the chicken, be sure to cook it until it is browned and cooked through.
  • If you don't have any sofrito on hand, you can make your own by sautéing some onions, garlic, and bell peppers in a little bit of oil.
  • Feel free to add other vegetables to this dish, such as carrots, celery, or corn.
  • If you don't have any black beans, you can use other beans, such as kidney beans or pinto beans.
  • Serve this dish over rice or with tortillas.

Conclusion:

This Arroz con Pollo with Black Beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with your family and friends.

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