Chicken and Rice Recipe

By Sara Robinson September, 2025

Latin Chicken and Rice dish

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Servings: 6/7

Prep Time: 2.5 hrs.

Total Time: 3.5 hrs

Servings: 6 Prep Time: 30 min. Total Time: 1 hr/3o min.

Loking for Latin Dinner inspiration?

This Chicken and Rice Recipe, featuring delicious crispy-skinned chicken, Sofrito, carrots, peas, and seasoned Mahatma Yellow Rice, is perfect for you.

Rice is a high-starch grain that has been cultivated for thousands of years, with some domesticated varieties traced back to China over 8,000 years ago.

In Venezuela and many other countries in Latin America, such as Cuba, Puerto Rico, the Dominican Republic, and Colombia, rice is one of the most popular carbohydrate side dishes.

Often enjoyed alongside a piece of protein, such as chicken or beef. Rice is also incorporated into desserts like Arroz con Coco (coconut rice) and Arroz con Leche (rice pudding).

In Spain, rice is most commonly used for paella, often prepared with seafood.

I occasionally like to add olives for a Mediterranean twist, but the cooking process remains largely the same. Various countries in Latin America have their own versions of Chicken and Rice, and this recipe draws from both Venezuelan and Spanish traditions.

You might find the steps of this Chicken and Rice Recipe a bit daunting at first, but once you try it, you'll see how straightforward it really is. With each attempt, you'll become more confident and skilled in preparing this delicious dish!

• This is a one-pot recipe.

• Leftovers from this Chicken and Rice Recipe can be reheated the next day.

• You can substitute peas for green beans or use both, and feel free to choose your favorite chicken pieces.

• You can also opt for chicken broth instead of water.

• Opting for bone-in chicken adds an incredible depth of flavor, and keeping the skin is essential for that rich, savory fat.

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Ingredients for Chicken and Rice Recipe:

• 1 package (10 oz) Mahatma Yellow Rice

• 10 to 12 pieces of chicken. I prefer using a mix of thighs, drumsticks, wings, and chicken breasts cut into small pieces.

• 2 cloves of garlic, finely minced

• 1 cup of vibrant red and green bell peppers, chopped

• 1 medium white onion, finely chopped

• 1 cup of frozen peas and carrots

• 3½ cups of water

• 2 tablespoons of extra virgin olive oil

• A splash of white wine or white wine vinegar

• Coarse salt and freshly cracked black pepper, to taste

• Fresh cilantro leaves, for garnish (optional)

  
  

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Directions for Chicken and Rice Recipe:

1.- Start by finely chopping the onion and mincing the garlic. Season the chicken pieces generously with coarse salt and freshly cracked black pepper. After seasoning, wash your hands thoroughly.

2.- In a deep skillet or sauté pan, (which provides ample space to avoid overcrowding), heat 2 tablespoons of olive oil over medium-high heat. Place the chicken pieces skin-side down in the hot oil, allowing them to sear beautifully. Cook the chicken for about 15 minutes, turning them halfway through to achieve a crispy, golden-brown skin. After this initial cooking, reduce the heat, remove the chicken from the pan, and set it aside, as it won't be fully cooked just yet.

3.- In the same pan, with all those tantalizing chicken drippings, add the soft sofrito ingredients: the minced garlic, chopped onion, and colorful bell peppers. Sauté these at medium heat for about 5 minutes, or until the onions become tender and translucent. The aroma will be irresistible!

4.- Next, introduce the frozen peas and carrots to the pan, mixing them with the sofrito for an additional 2 minutes, allowing their flavors to meld together.

5.- Take the Mahatma Yellow Rice package and gently press it to break up any compacted seasoning. Pour the entire contents of the rice into the sautéed vegetables, reducing the heat to low. Stir everything together thoroughly to ensure an even distribution of flavors.

6.- Splash a little white wine into the pan, scraping the bottom to deglaze and lift any flavorful bits that might be stuck. This step enhances the overall taste of the dish. Then, add 3½ cups of water, mixing everything well while again checking for any stubborn bits on the bottom. Taste the mixture and adjust the salt as necessary, adding a pinch at a time until it reaches your desired flavor.

7.- Bring the previously seared chicken pieces back into the pan, arranging them in a cozy nest-like fashion, making sure each piece has space to breathe. Don’t forget to include all the delightful juices that collected while the chicken rested.

8.- Cover the pan with a lid and bring the Chicken Rice to a gentle simmer over medium heat. Let it cook for approximately 25 minutes. Halfway through, lift the lid and stir the bottom gently to prevent sticking. The dish will be ready when most of the water has evaporated and the rice is perfectly tender and fluffy. Feel free to sneak a taste to ensure it’s just right!

After cooking, let the Chicken and Rice rest for about 5 minutes before plating.

Add some cilantro leaves to garnish and enjoy this homemade Chicken and Rice recipe from my humble kitchen to yours.

Thanks for visiting. You can buy me a coffee here if you enjoy this!