I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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This one’s bold, comforting, and perfect for any night of the week. My take on arroz con pollo is packed with flavor and finished with the creamiest avocado cilantro lime crema. It’s the kind of dish that looks impressive but comes together with ease. Whether you’re hosting a group, meal prepping, or just craving something cozy and nourishing, this recipe brings joy straight to the table.
Arroz Con Pollo is one of those dishes that never gets old. Simple ingredients, deeply satisfying flavor, and always a crowd pleaser. I’ve added my own twist with a creamy avocado cilantro lime crema that pulls it all together.
It’s the perfect dinner when you want something nourishing but unfussy. And if you’re like me and love a recipe that works just as well for meal prep as it does for serving a group, you’ll want to keep this one in your rotation.
INGREDIENTS YOU’LL NEED
Arroz Con Pollo
2 pounds chicken tenderloins (or chicken breast, sliced into tenderloins)
3 tablespoons extra virgin olive oil
1 small white onion, diced
5 garlic cloves, minced
2 cups long grain white rice
3 3/4 cups chicken broth
2 – 3 tablespoons Mexican seasoning of choice
Sea salt to taste
To garnish : roughly chopped fresh cilantro
Avocado Cilantro Lime Crema
1 ripe avocado
Juice of 1/2 lime
2 garlic cloves, minced
1 teaspoon extra virgin olive oil
1 tablespoon maple syrup or honey
1/2 teaspoon sea salt
EQUIPMENT OVERVIEW
Pan : Large Skillet or Dutch Oven with Lid
Mixer : Stand Mixer with Paddle Attachment (or Handheld Mixer with Beater Attachments) for Shredding Chicken
Blender : For the Crema
Large Saucepan : For Boiling Chicken
STEP-BY-STEP INSTRUCTIONS
Sauté the aromatics : In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic. Cook for 3 – 4 minutes, until fragrant and softened.
Toast the rice : Add rice to the skillet and cook for another 2 – 3 minutes, stirring to coat it in oil and aromatics.
Add broth and seasoning : Pour in the chicken broth, Mexican seasoning, and a pinch of sea salt. Stir and bring to a boil.
Simmer : Reduce heat to low, cover, and simmer for 25 minutes.
Cook and shred chicken : Meanwhile, bring a separate pot of water to a boil. Add chicken and cook for 17 minutes, or until fully cooked. Remove from the stovetop and use a stand mixer to shred the hot chicken quickly and easily with the beater attachment.
Combine : Add shredded chicken to the cooked rice. Stir to combine and let it rest (covered) for at least 5 – 10 minutes so the flavors can really come together.
Make the crema : While the dish rests, blend avocado, lime juice, garlic, olive oil, maple syrup (or honey), and salt until smooth and creamy. Chill until ready to use.
Serve : Spoon the crema on top, garnish with fresh cilantro and a wedge of lime, and bring to the table to enjoy!
TIPS FOR SUCCESS
Slice chicken breasts into three pieces before boiling (if not using tenderloins). They cook faster and stay juicy.
Letting everything rest together at the end is key for flavor (and helps with texture to). The longer you can leave the lid on and let the steam do the work, the better!
Don’t skip the crema. It’s that little extra something that ties it all together.
STORAGE & REHEATING NOTES
Store leftovers in an airtight container in the fridge for up to 4 days.
The crema is best stored separately and lasts 2 – 3 days in a sealed jar.
Reheat gently on the stovetop with a splash of broth to keep the rice soft.
FREQUENTLY ASKED QUESTIONS
Can I make this ahead for meal prep?
Absolutely. Just leave the crema off until you’re ready to eat.
Can I use brown rice instead of white?
You can, but it’ll need more broth and a longer simmer time.
What other proteins work here?
Shredded rotisserie chicken (just be sure to read the label and avoid the ones with a long list of unnecessary ingredients), shrimp, or even leftover steak are all great options.
This one’s flavorful, flexible, and made to share (or save for later). The kind of dish that checks all the boxes : easy, hearty, and full of so much flavor! If you try this recipe, I’d love to see it! Tag me on Instagram or leave a comment below.
A flavorful chicken and rice dish topped with creamy avocado cilantro lime crema. Perfect for meal prep, casual dinners, or feeding a group with ease.
Ingredients
Arroz Con Pollo
2 pounds chicken tenderloins (or chicken breast, sliced into tenderloins)
3 tablespoons extra virgin olive oil
1 small white onion, diced
5 garlic cloves, minced
2 cups long grain white rice
3 3/4 cups chicken broth
2 – 3 tablespoons Mexican seasoning of choice
Sea salt to taste
To garnish : roughly chopped fresh cilantro
Avocado Cilantro Lime Crema
1 ripe avocado
Juice of 1/2 lime
2 garlic cloves, minced
1 teaspoon extra virgin olive oil
1 tablespoon maple syrup or honey
1/2 teaspoon sea salt
Instructions
Sauté the aromatics : In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic. Cook for 3 – 4 minutes, until fragrant and softened.
Toast the rice : Add rice to the skillet and cook for another 2 – 3 minutes, stirring to coat it in oil and aromatics.
Add broth and seasoning : Pour in the chicken broth, Mexican seasoning, and a pinch of sea salt. Stir and bring to a boil.
Simmer : Reduce heat to low, cover, and simmer for 25 minutes.
Cook and shred chicken : Meanwhile, bring a separate pot of water to a boil. Add chicken and cook for 17 minutes, or until fully cooked. Remove from the stovetop and use a stand mixer to shred the hot chicken quickly and easily with the beater attachment.
Combine : Add shredded chicken to the cooked rice. Stir to combine and let it rest (covered) for at least 5 – 10 minutes (and up to 30 minutes) so the flavors can really come together.
Make the crema : While the dish rests, blend avocado, lime juice, garlic, olive oil, maple syrup (or honey), and salt until smooth and creamy. Chill until ready to use.
Serve : Spoon the crema on top, garnish with fresh cilantro and a wedge of lime, and bring to the table to enjoy!
Slice chicken breast (if not using tenderloins) into three pieces for faster cooking
Let everything rest for at least 30 minutes (if able) before serving for the best flavor
Store crema separately for best texture. Make it fresh if you are able for the best taste!
Prep Time:10 minutes
Rest Time:30 minutes
Cook Time:35 minutes
Category:Main Dish
Method:Stovetop
Cuisine:Latin-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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