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5 from 1 vote

Lightened Up Arroz Con Pollo

A flavorful, lightened up version of the Latin staple "arroz con pollo" {rice with chicken} made with the same authentic spices & turmeric with no MSG.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 6 servings
Author: Jamie Silva


  • 2 lbs organic boneless, skinless chicken breasts cut into bite-sized pieces
  • 3 tbsp olive oil
  • 1 medium onion
  • 3/4 red bell pepper
  • 1/4 bunch cilantro plus extra for garnish
  • 1 1/2 cloves garlic
  • 4 cups organic low-sodium chicken broth
  • 1 1/2 cups brown basmati rice or brown rice
  • Juice of 2 limes
  • 1 bay leaf
  • 1/2 tbsp chopped fresh oregano
  • 2 tsp garlic powder
  • 1 tsp minced fresh turmeric or 1/4 dried turmeric
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 3 saffron threads crushed
  • 1 cup frozen peas
  • 1/2 cup jarred pimiento peppers
  • 6 Manzanilla olives
  • 2 limes cut into wedges for garnish


  • Season chicken breasts with salt and black pepper. In a large pot over medium heat, heat oil; cook chicken in batches, flipping once, until browned and almost cooked through, 5–10 minutes. Remove chicken from pot.
  • In food processor, pulse onion, bell pepper, cilantro, and garlic until finely chopped and evenly combined. Add mixture to the pot you used for chicken. Cook over medium heat until onions are fragrant and translucent, about 10 minutes.
  • Add broth, rice, lime juice, bay leaf, oregano, garlic powder, turmeric, cumin, cayenne, and saffron to pot; bring mixture 
to a boil.
  • Add chicken. Cover and reduce heat to medium-low. Simmer until liquid 
is absorbed and rice is tender, about 1 hour. Add frozen peas, pimientos, and olives, 
stirring until warm.
  • Fluff rice with fork and divide among six plates. Garnish each plate with a lime wedge.


Recipe adapted from Mariela Ramirez via Yoga Journal.