Chicken and Rice Mexican Style- Smart Little Cookie
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4.94 from 16 votes

Chicken and Rice Mexican Style (Arroz con Pollo)

This recipe for Chicken and Rice Mexican Style (Arroz con Pollo) is a one-pot meal made with tender chicken breast, Vigo Mexican Rice, and vegetables – the perfect quick and easy weeknight dinner!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Keyword: Arroz con Pollo, Chicken and Rice, Mexican Chicken and Rice, Mexican Rice
Servings: 6 servings
Author: Vanessa


  • 1 lb. boneless skinless chicken breast
  • 3 tbsps Vigo Olive Oil, divided
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • 1 tsp lime juice
  • 5 cups water
  • 2 8 oz bags Vigo Mexican Rice
  • ½ cup frozen peas and carrots, thawed
  • 1/2 avocado, sliced (optional)


  • Season the chicken with salt, pepper, paprika and lime juice. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken in the skillet for about 8 to 10 minutes. Make sure to use a skillet that you can cover with a lid. Remove the chicken from the skillet and set aside.
  • Add 5 cups of water to the skillet and bring to a boil. Then, add 2 tablespoons of Vigo Olive Oil and 2 packs of Vigo Mexican Rice, stirring while boiling until the rice has absorbed all the water. Add the chicken back into the pot and then add the peas and carrots. Stir to combine. Cover the skillet tightly. Reduce the heat to simmer and allow to cook for about 20 minutes.
  • Serve warm with slices of avocado.