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Quick & Easy Arroz con Pollo with Black Beans


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  • 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



Step 1

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.

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