How many calories are in Rice with Chicken | Arroz Con Pollo?

One serving has 363 kcal. The recipe makes 4 servings (6 ounces each).

How much protein is in Rice with Chicken | Arroz Con Pollo?

26 g of protein per serving, with 45 g of carbohydrates and 9 g of fat.

What do I need to make Rice with Chicken | Arroz Con Pollo?

12 ingredients: 4 6-ounce chicken thighs (bone-in, skin removed), 1/2 teaspoon Kosher salt, 1/2 teaspoon black pepper, 1 yellow onion (peeled and chopped), 1 bell pepper (cored, seeded, and chopped) and 3 garlic cloves (peeled and minced) ….

Rice with Chicken | Arroz Con Pollo

Name: Rice with Chicken | Arroz Con Pollo
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Ingredients: 4 6-ounce chicken thighs (bone-in, skin removed); 1/2 teaspoon Kosher salt; 1/2 teaspoon black pepper; 1 yellow onion (peeled and chopped); 1 bell pepper (cored, seeded, and chopped); 3 garlic cloves (peeled and minced); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 cup long-grain white rice (uncooked); 1 can (14.5 oz) low-sodium diced tomatoes (including liquid); 2 cups water; 1 cube low sodium chicken bouillon

This stewed chicken and rice dish comes together with tomatoes and traditional seasonings. This one-pan meal is an all-time favorite.

363kcal per serving

26 gprotein

45 gcarbohydrates

9 gfat

4servings (6 ounces)

Prep: 30 min · Cook: 75 min

Ingredients

4 6-ounce chicken thighs (bone-in, skin removed) nutrition facts
1/2 teaspoon Kosher salt nutrition facts
1/2 teaspoon black pepper nutrition facts
1 yellow onion (peeled and chopped) nutrition facts
1 bell pepper (cored, seeded, and chopped) nutrition facts
3 garlic cloves (peeled and minced) nutrition facts
1 teaspoon ground cumin
1 teaspoon dried oregano nutrition facts
1 cup long-grain white rice (uncooked) nutrition facts
1 can (14.5 oz) low-sodium diced tomatoes (including liquid) nutrition facts
2 cups water
1 cube low sodium chicken bouillon

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	363 kcal
Total fat	9 g	12%
Saturated fat	2 g	10%
Cholesterol	112 mg	37%
Sodium	580 mg	25%
Total carbohydrates	45 g	16%
Dietary fiber	5 g	18%
Total sugars	5 g
Added sugars	0 g	0%
Protein	26 g	52%
Vitamin D	0 µg	0%
Calcium	88 mg	7%
Iron	3 mg	17%
Potassium	610 mg	13%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Protein Foods: 3 ounces

Directions

To trim, lay chicken thighs on the cutting board, skin side up. Push the chicken down so the excess fat is on the cutting board (the excess is the part that isn’t right on top of the chicken). Using kitchen scissors or a sharp knife, cut off excess fat and discard. Pat chicken dry with paper towels, and discard towels.
Place the skillet over medium high heat and when it is hot, add the chicken thighs, skin side down and cook until browned, then flip, about 5 minutes on each side.
Turn the heat off, carefully remove the chicken from the skillet and transfer to the plate. Pour off all but 1 tablespoon fat.
Reheat the skillet over low heat and add the onion, pepper, garlic, cumin, and oregano and cook until the onion is softened, about 10 minutes.
Add the uncooked rice and tomatoes and stir well.
Add the water and bouillon cube and bring to a boil over high heat. Return chicken to pan, skin side down, turn the heat down to low and cover.
Cook chicken for 20 minutes and then carefully flip so that the skin side is up.
Cover and cook for an additional 20 minutes. Serve right away.

Notes

Learn more about: Bell Peppers Garlic Onions

Source

USDA Center for Nutrition Policy and Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/rice-chicken-arroz-con-pollo, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.