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Caribbean Arroz con Pollo

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  • 2 tsp. oil
  • 3 1/2 lbs. whole chicken, cut into 10 pieces
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 1/2 cups long grain rice
  • 3 cups water
  • 1 packet Knorr® Mi Arroz™ Red Rice Seasoning Mix
  • 1 small bay leaf
  • 1/2 cup sliced pimiento stuffed olives
  • 1 cup frozen green peas, thawed
  • 2 Tbsp. finely chopped fresh parsley leaves or to taste



Amount per serving

Calories from Fat390
Total Fat43g
Saturated Fat12g
Trans Fat0g
Total Carbs42g
Dietary Fiber3g
Vitamin C60%
Vitamin A30%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat oil in large deep skillet and brown chicken on all sides, in batches if necessary, about 15 minutes. Remove chicken from skillet; set aside.
  • 2 Cook onion and red pepper in drippings over medium-high heat, stirring occasionally, tender lightly golden, about 6 minutes.
  • 3 Stir in rice and cook, stirring occasionally, until rice is golden. Stir in water, Knorr® Mi Arroz™ Red Rice Seasoning Mix and bay leaf. Bring to a boil overhigh heat. Reduce heat to low and simmer covered cook 10 minutes. Stir in olives. Arrange chicken on top of rice. Bring to a boil over high heat. Reduce heat to medium and cook covered 15 minutes.
  • 4 Stir in peas. Cook until almost all the water is absorbed* and chicken is thouroughly cooked, about 10 minutes. Remove from heat; stir. Let stand covered 10 minutes. Arrange chicken and rice on serving platter, then sprinkle with parsley.