2 ratings

Arroz con Pollo

Mexican chicken and rice
Arroz con pollo

Photo courtesy of Muy Bueno

Seasoned with garlic, brown sugar, lemon pepper and more, this arroz con pollo (chicken with rice)  does not shy away from season, a cooking tip our abuelas knew well

Recipe courtesy of Muy Bueno

Ready in
48 m
5 m
(prepare time)
43 m
(cook time)


  • 1/3 Cup olive oil, divided
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 2 Tablespoons chopped cilantro
  • 2 Teaspoons brown sugar, packed
  • 1/2 Teaspoon cayenne
  • 1/2 Teaspoon lemon pepper
  • 4 chicken thighs, bone-in and skin on
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • Knorr Selects Rustic Mexican Rice & Beans
  • 2 1/2 Cups water
  • 1/2 Cup peas, canned or frozen


Preheat oven to 425 degrees.

In a gallon-size storage bag, add 2 tablespoons of olive oil, garlic, lime juice, cilantro, brown sugar, cayenne, and lemon pepper.

Add the chicken thighs, seal the bag, and shake to coat.

Add one tablespoon of olive oil to a cast-iron skillet over medium-high heat and add onion and bell pepper and cook for about 2 minutes, until tender.

Remove from pan and set aside.

In the same skillet add the chicken thighs skin down along with the marinade.

Sear the chicken for about 5 minutes on each side until you get a nice golden color and a beautiful crispy skin.

Transfer the skillet with chicken to the oven and bake until the chicken is cooked thoroughly about 15 to 20 minutes.

In the meantime, pour Knorr Selects into a medium saucepan.

Add water and 2 tablespoons oil to the saucepan.

Give it a stir.

Bring to a boil, then lower the heat to medium and boil covered for 10 minutes, until rice is tender.

Turn off heat and add peas.

Wait at least 2 minutes for the sauce to thicken.

Stir once more.

Place baked chicken on top of rice and serve.

Garnish with cilantro and limes.