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Arroz con Pollo


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Arroz con Pollo


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Arroz con Pollo

Friends and family will think you slaved over this super yummy chicken and rice dish. Don't worry, we won't say anything. An original from my recipe tester, Joy, and very much in keeping with her California cooking style. We thought it was a perfect match for the Near East Spanish Rice. I once made the rice alone as a quickie side dish for a friend and she just had to know my "secret" recipe. I was a little embarrassed to tell her it came straight from a box!


  • Prep Time : 10 min min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 10 min


4 servings


  • 2 tablespoons olive oil
  • 1 large onion, chopped (or 1 (10-ounce) bag frozen chopped onions)
  • 1 red bell pepper, seeded, veins removed, diced
  • 1 (8-ounce) carton sliced mushrooms
  • 2 (5.6-ounce) boxes Near East Spanish Rice
  • 2-1/2 cups water
  • 1 chicken, about 3-1/2 pounds, cut into 8 pieces
  • 1 teaspoo turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Tortilla chips (optional)


  • Preheat oven to 375 degrees F. Spray a 9×13-inch pan with non-stick cooking spray.
  • Heat oil in a 12-inch skillet over medium heat. Add onions, pepper and mushrooms and sauté for 5 minutes.
  • Transfer vegetables to prepared pan. Add Spanish rice, including enclosed spice packets and water. Stir to mix.
  • Rinse chicken, pat dry and place over rice.
  • Sprinkle chicken with turmeric, garlic powder and paprika.
  • Bake, uncovered, at 375 degrees for 1 hour, until chicken is golden brown. Serve with tortilla chips on the side, if desired.

Contributed by: Quick & Kosher, JAMIE GELLER


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Arroz con Pollo

  1. colorfull and so easy to make. a real crowd pleaser

  2. Love it! Delic!

  3. avatar says: nechama31

    This is probably the most frequently used recipe in my home and I always make it when someone has a baby. I have substituted the regular Near East Rice Pilaf in place of the Spanish rice and it comes out wonderfully! Thank you for this great recipe!

    • YAYEEEEE!!! I am so happy to hear. That’s a great sub to cut down the spice. I actually have to make din din for my friend who just had a baby and you just gave me the best idea – maybe I will make this! TY!

      • avatar says: nechama31

        I had to use it when I couldn’t find the Spanish. I hoped it would work and the person I gave it to said, “WHAT was in that rice?! It was the BEST rice I have ever eaten!” Thank you for your wonderful recipes!

  4. avatar says: Baila

    So excited to be making this for Shabbat! Question it says preheat oven to 375 but bake at 350 -which is the correct temp?

    • OMG how awesome and odd that you are the first person to catch that. bake at 375 for 1 hour (not 1 hour and 20 minutes) I will change it now. enJOY!

      • avatar says: baila

        I’m one of those people that need to follow a recipe:) it was delish and a huge hit!! can’t wait to make it again!!

        • SO SO SO happy! You reminded me about this recipe and I plan to make it sometime this week – THANKS SO MUCH!

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