'Arroz con pollo' (Spanish for 'rice with chicken') is a Latin American and Spanish dish of chicken and rice cooked together in a single pot, widely considered a staple across Latin American cuisines with many regional variations. It likely evolved from Spanish settlers adapting paella to local ingredients and the need for hearty, stretch-to-feed-a-crowd one-pot meals.
The chicken is typically browned first, then simmered with rice, broth, and aromatics such as onion, garlic, bell pepper, tomato, peas, and saffron or other spices, which the rice absorbs as it cooks. Variations differ by country: Puerto Rican versions often add alcaparrado (green olives, capers, and pimientos), while Colombian versions may add carrots and green beans. The dish can be finished on the stovetop or in the oven, and is commonly garnished with cilantro, avocado, or fried plantains, and served with beans or salad.