Directions . Preheat oven to 350°. Spread rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice.

Add onion, bell pepper, and garlic to chicken drippings in pot; reduce heat to medium, and cook, stirring often, until onion is translucent, 3 to 5 minutes.

Add rice, stirring to coat with oil. Add reserved broth. Season to taste with salt and white pepper. Bring to boil, cover, reduce heat and simmer until rice is tender, 10 to 15 minutes.

This arroz con pollo with mushrooms from chef José Andrés is an easy, super-versatile version of the classic chicken and rice, made with the best types of rice for paella. Prepared in a large ...

It starts out like any other chicken-and-rice dish. On the multicooker’s saute setting, brown seasoned chicken legs in a touch of fat. Next, start a makeshift sofrito: Diced onions, bell pepper ...

Good news for those of us who love to make meals ahead: Arroz con pollo is better the next day. Storing the dish in a large, oven-safe glass container in the fridge will make for easy reheating.

I’ll never forget coming home after my first year away at college. As I walked into the house, my mother gave me a teary hug and I peeked over her shoulder toward our dinner table. It was set ...

Arroz con pollo, or rice with chicken, is a dish beloved in much of Latin America. But in the South, it's morphed into ACP, a cheese-smothered phenomenon that built Mexican-restaurant empires.

Fegley Middle School sixth grader Cyrion McKenzie takes a bite of arroz con pollo, made with principal Ann Marie Caballero's family recipe, during a special lunch on Wednesday, Jan. 29, 2025.

Arroz Con Pollo Panameño. Ingredients 2 dried bay leaves 4 bone-in, skin-on chicken breasts (about 2 1/2 pounds) 3 cups long-grain rice 3 tablespoons canola oil ...