Arroz con Pollo y Pimientos (Mexican Chicken and Pepper Rice)
One-pot chicken thighs and tender rice cooked in tomato and Mexican chicken stock with sweet peppers and a smoky spice.
Made with Mexican chicken stock (caldo de pollo) and Fajita seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £4.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the chicken thighs dry and rub with the fajita seasoning mix (see the base recipe) on both sides.
- 2
Heat the oil in a large, wide pan with a lid over a medium-high heat. Brown the thighs skin side down for 6 minutes, then turn and brown for 3 minutes. Take out and set aside.
9 min - 3
In the same pan cook the onion and peppers for 6 minutes until soft. Add the garlic and tomato purée and cook for 1 minute.
7 min - 4
Stir in the rice for 1 minute, then pour in your hot Mexican chicken stock (see the base recipe). Bring to a simmer.
- 5
Nestle the chicken thighs back on top, cover tightly and cook on the lowest heat for 25 minutes without lifting the lid, until the rice is tender and the chicken is cooked right through.
25 min - 6
Scatter over the peas, replace the lid and leave off the heat for 5 minutes. Fluff with a fork and serve with lime wedges.
5 min
Tips
- Rinse the rice until the water runs nearly clear so the grains stay separate rather than gluey.
- Keep the lid on and resist stirring. Steam does the cooking, and stirring makes the rice sticky.
- Chicken is cooked when the juices run clear and the thickest part reads 75C or above.
- Use a pan wide enough that the chicken sits in a single layer on the rice.
Storing and freezing
Cool quickly and refrigerate within 1 hour. Keep for up to 2 days and reheat only once until steaming hot all the way through. Leftover rice is a food poisoning risk if left at room temperature.
Questions
Can I use boneless chicken?
Yes. Use boneless thighs and reduce the cooking time with the lid on to about 20 minutes. Boneless breast dries out faster, so add it for the last 12 minutes.
Why must I not lift the lid?
Lifting the lid lets steam escape and drops the temperature, so the rice cooks unevenly. A tight lid keeps the rice evenly tender.
Is this spicy?
It is warm and smoky rather than hot. For more heat, add a sliced fresh jalapeno with the peppers or a pinch of cayenne.
More made with mexican chicken stock (caldo de pollo)
Sopa de Fideo con Achiote (Vermicelli Soup with Achiote)
DFNFCaldo de Camarón y Pescado a la Diabla (Spicy Prawn and Fish Soup)
GFDFEFCaldo Tlalpeno con Pollo y Garbanzos (Chicken, Chickpea and Chipotle Soup)
GFEFNFSopa de Papa (Mexican Potato Soup)
GFDFEFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.