Puerto Rican Chicken and Rice

Prep 5 mins
Cook 30 mins
Total 35 mins

Puerto Rican Chicken and Rice is a savory and filling dish that is perfect for dinner. This flavorful Puerto Rican arroz con pollo recipe will easily become a favorite!

For another delicious Puerto Rican recipe, try this The Best Coquito Recipe – Puerto Rican Eggnog.


Close up side view of striped bowl filled with yellow rice, chicken and green olives on a white background


Puerto Rican Chicken and Rice

My husband is leaving me.

Ok, he is, but I am being a little more dramatic then need be (I know Mom, Drama Queen, you don’t have to say it). He is leaving me for 3 to 9 months for a job and will be 4 hours away from me…so to remind him of how great he has it here at home, I decided I would take on what he has asked for me to make forever…Puerto Rican Chicken and Rice and beans. Now, notice you do not see beans here today. That’s because I ruined them. Don’t even begin to ask me how I ruined them…but they turned out bitter and just…funky. But now the rice? I totally rocked it! It was SOOO good! When I finally opened the pot and tried a bite, I did the happy dance! Getting rice right might seem silly and easy, but between all the special flavors and over cooking the rice, I was quite nervous!

This Chicken And Rice Recipe Is Perfect For Dinner

So when I decided to try and conquer this…I skipped the internet and went straight to the island. I called one of my best friends, and greatest cooks, Christina. And this was one of those recipes where she said a pinch of this, a handful of that, boil until it looks right, and don’t mess it up. Umm…great. But in all honesty, my darling Xtina called me while I was shopping, while I was prepping, during the final taste test, and after to make sure it went ok. You couldn’t ask for a better friend! And now she promised that when she comes to visit in a few weeks she is going to make beans with me so I can learn how to get those right too! Either way, with or with out the beans, this was delicious and really thrilled Jorge. He was so excited that I made this for him and that it was so dang tasty! So don’t be scared, it’s not as scary as I thought it was!

Yield: 4 servings

Puerto Rican Chicken and Rice

Arroz Con Pollo Recipe

Puerto Rican Chicken and Rice is a savory and filling dish that is perfect for dinner. This flavorful Puerto Rican recipe will easily become a favorite!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 1 cup roughly chopped chicken (breast or dark meat, which ever you prefer)
  • 3 cups white medium grain rice
  • 3 cups hot water
  • 3/4 cup sofrito
  • 1/2 cup sliced olives with pimentos
  • 1 chicken bouillon cube
  • 2 packages Sazon: Con Culantro Y Achiote
  • Adobo for seasoning chicken
  • Olive oil


Season chicken with Adobo and set aside. In a large stock pot, over medium high heat, drizzle about 3 tablespoons olive oil, and add sofrito, olives, and chicken bouillon. Mix together well, and then add in chicken. Lightly brown chicken, but do not cook throughout. Chicken will finish cooking with the rice.

Next sprinkle Sazron and mix in well. Add hot water, and bring to a boil. Once boiling, add rice and stir again. Wait until it has come to a boil again, then turn it down to medium low heat, and stir one last time really well. Put on the lid and let sit, without opening or stirring for 25 minutes (I know it's hard, but do it). Then stir one last time and serve with beans.


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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 418Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 52mgSodium: 828mgCarbohydrates: 37gFiber: 2gSugar: 0gProtein: 22g

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19 Responses
  1. Audrey Pee

    Excellent! This turned out just like the PR rice my mom made (and I craved) throughout my childhood. You nailed it!

  2. Marie

    Oh, now that looks just yummy. Good to know someone else does “the happy dance” when their dish goes the way it should, haha!

  3. Samantha

    Thank you this was a lufe saver. I didnt know what to cook tonight, but I was missing my in laws’ cooking, so to find this was perfect!! It’s cooking now, so we will see hoq it goes 🙂 thabks again!

  4. Paulette

    I’ve made this twice from 2 different recipes and my rice is a bit crunchy. I’ve even added 1/4 cup of water and it’s sleep crunchy. What am I doing wrong? Please help.

  5. Justino Izquierdo

    Ok, so I followed the directions to the letter, and yes the hardest part WAS not taking the lid off that pot: man o man! I paced back and forth in that kitchen in my mind I felt like a shark going around it’s prey but can’t come any closer, IT’S TORMENT I TELL YA!! finally it was done and !!UUUUUUUUUM, UUM!! thank you Jessica!

  6. Katie

    Hey! They sell all of those strange ingredients that I am certain I will not be able to find at the grocery store at amazon.com. Now I can try to make this recipe 🙂

  7. Sweet y Salado

    This is very similar to the Colombian version of “arroz con pollo”, except we add carrots, peas and green beans. Great recipe!

  8. Jasmine

    I know this is a year late, but this is in response to Becca. Sofrito is what really flavored the rice. We use sofrito in MANY dishes.

    Here is a recipe I found online to give you an idea, but I make mine differently. I only use tomato sauce, capers, onions, saźon, peppers, garlic and a splash of chicken broth. Either way you do it, itll come out amazing! http://allrecipes.com/Recipe/sofrito/detail.aspx

    Thanks for this recipe! I usually make arroz con Gandules but I have trouble finding the Gandules here. I’ll be making this soon. It’s great to see puerto rican dishes becoming more popular!

  9. Brenda

    Do you have a good recipe for Texas Brisket, I bought one a couple of weeks ago and have no idea what to do with it. My mother in-law fixes them so I wanted to try but she doesn’t have it quite right yet.


  10. tra

    sadly, i ripped that callus yesterday. HURTS LIKE A MOTHER!!!


    and this shizz looks delicious. rice. chicken. puerto riqueno? DELICIOSO!!!

  11. Jenn

    I’m sorry to hear you have to be apart for awhile!! At least it’s only 4 hrs away, that’s totally doable on the weekends! It’s tough to be that far away from someone you love, I know – I spent over a year more than 1000 miles away from my husband for work stuff and it sucked. I think in the long run it made us closer emotionally, but that doesn’t mean it still didn’t suck. This chicken and rice looks so tasty though, I’m sure he know what he’ll be missing!

  12. Kerstin

    Aww, I’m sorry you two will be apart for a bit – that sucks, but I’m sure it will fly by quickly. This looks like such a satisfying meal 🙂

  13. Ammie

    My husband is Puerto Rican and I’ve been trying to perfect rice for a while now. I used your recipe last nice and SUCCESS!!
    I used lite kielbasa instead of chicken, rice is adaptable to so many kinds of meat.

    Also, I made beans this way last nigt:

    1 small potato, diced
    1 small carrot diced
    1-2 oz. lean ham, diced
    1 tsp. olive oil
    1/4 cup sofrito, I make mine own
    Adobo to taste
    1 packet sazon
    ~1/2 cup water
    ~1/2 cup tomato sauce (1/2 small goya can)
    1 can beans (I used kidney beans)

    Saute sofrito in olive oil a few minutes. Add ham, potato and carrot. Saason with Adobo. Continue cooking/stirring until lightly browned. Add water and boil until the potato and carrot begin to soften. Add tomato sauce and sazon, mix well. Add can of beans, mix well. Cover and let simmer 10-15 minutes until potato and carrot finish cooking.

    I hope you try this and like it!

    1. Tasha

      I just made this recipe because someone made me some fresh sofrito. Your recipe made the best beans I’ve made thus far. Thank you!!!

  14. Georgia @ The Comfort of Cooking

    Oh, now that looks just yummy. Good to know someone else does “the happy dance” when their dish goes the way it should, haha!

  15. Becca

    Oh, be still my heart! I LOVE Spanish rice and this looks SO similar, but with a couple of extra kicks… yummy!

    To be honest, I’ve never even heard of sofrito, much less worked with it. Will you please explain what it is and if it’s an expensive ingredient, is there something that can be substituted for it?

    Thanks again for an awesome blog, Jess! I know you’re going to miss Jorge, but if you get lonely, your favorite stalker… ummm….reader would be happy to come down to the Sunshine state for a visit! 🙂

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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