24 Reviews of Baked Arroz Con Pollo

From: Pumpkie

On Mar 3, 2005

I wish I could give this 100 stars! This is so easy and so good. I used a yellow spanish rice mix and a whole can of petite diced tomatoes. I have to admit when I put it in the oven I was very nervous, DO NOT be nervous you will be amazed when you take it out of the oven. Mine cooked for 45 minutes. Try this recipe you will not be sorry.

From: TirZa

On Apr 12, 2008

So simple and easy to throw together.... Everyone loved it. I tweaked it for 2 families and I used fire roasted tomatoes... YUM!!!! The only thing that I will make sure is that all of the rice is under the mix. I had some crunchy ones that layed on top. Thanks for sharing.

From: hippeastrum

On Feb 3, 2005

This was really good and flavorful too! I put a lot more tomatoes in it as well (maybe triple the amount) and it came out delicious! My family loved it too even though their initial response was "BAKED arroz con pollo??" They suggested next time I could serve it in a burrito with beans and rice (inside or on the side). As for the chicken, I started with 6 chicken breasts and cooked them by boiling them in water and then using the broth with vegetables to make a chicken soup along with some more chicken boullion to taste. I shredded the breasts and put 2 of them in the soup and 4 of them into the arroz con pollo (doubled the recipe). Thanks again for a great dinner!

From: Chef #495363

On May 5, 2007

This saved me on a Saturday night — had all the ingredients on hand and gave it a try. I used a 14 oz. can of petite diced tomatoes with jalepenos, then cut back to 3 1/2 cups of broth. Also added about 1/2 teaspoon of both cayenne pepper and ground chipotle (might have been more — I wasn't measuring!). For the rice I used a box of Zataran yellow rice I had on hand and cooked the whole dish for about 50 minutes. It turned out beautifully and both of us had seconds. It was really flavorful, had a nice amount of spice and couldn't have been simpler. An all-around wonderful dish.

From: Kevin Young

On May 9, 2005

I thoroughly enjoyed this as did my kids. I did use whole pieces of chicken instead of shreding it. I also added about a half tsp of cumin at the time I added the tomatoes. This came out very nicely. Thank you for a great meal.

From: Chef #200870

On Mar 15, 2005

Great way to use up leftover chicken. I used the chicken and turkey from soup I made, nobody wants boiled chicken, so this was a really nice dish. Tastes delicious--will make it again. Thanks

From: Shasha

On Mar 22, 2008

Great recipe. I'd cut back on the chicken stock a little so that the rice would come out drier (or maybe because I used white rice instead of yellow?). Substituted mushrooms for green peppers and mixed in cooked chicken and lean bacon for added flavor. It's such an easy recipe to play around with.

From: Go Gators

On Dec 26, 2006

This was great! Very easy to make and delicious.

From: sherrya104

On Dec 30, 2006

My DH and I really loved this recipe. I skipped the 1/2 cup canned tomatoes and added a can of tomatoes with green chilies. It turned out great. I'll be making this often. Thanks for posting.

From: ebbtide

On Oct 11, 2006

A winner, for sure, and will be repeated many times in my household. Only problem I had was that the rice that was on top of dish did not get enough liquid and was thus hard and crunchy. Suggest not mixing everyting once you pour liquid mixture on top of rice.