On its own, this dish is a little bit bland. But we were trying to find a dish similar to what they serve in Miami at a restaurant called Pollo Tropical. This is not it but it was still really good. A much more Mexican flair than I expected. The original recipe calls for fresh parsley at the end also but I skipped that. This meal was also tasty heated up in the microwave for the following couple of days.

What made this dish great, was a copy cat sauce from Pollo Tropical or Chicken Kitchen which consists of the following. Just pour a bit of it over your Arroz con Pollo and dig in!

Mexican-Style Chicken and RIce

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4


  • 4 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 3 tablespoons vegetable oil
  • 1 green bell pepper, chopped
  • 3/4 cup chopped onion
  • 1 1/2 teaspoons minced garlic
  • 1 cup long-grain white rice
  • 1 (14.5 ounce) can chicken broth
  • 1/2 cup white wine
  • 1/8 teaspoon saffron
  • 1 (14.5 ounce) can stewed tomatoes


  1. Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
  2. Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
  3. Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
  4. Return chicken to the skillet, and cook to reheat.
  5. Serve with a few warm tortillas and curry sauce.


Curry Mustard Sauce

2 tbsp Light Mayonnaise 1 tsp Yellow Mustard 1/2 tsp Curry Powder 2 tbsp water Stir vigorously until water is well mixed into the mayo-mustard-curry mix. Add more or less water, depending on how "runny" you want the sauce to be. Curry is to taste!