Soupy rice mixture with chicken and potatoes, Puerto Rican style
Common food
Photo: Wikipedia
This is Puerto Rico's beloved Arroz con Pollo y Papas, a one-pot comfort dish where tender chicken and soft potatoes are simmered in a savory, tomato-based broth with seasoned rice. The texture is hearty and cohesive, with the rice absorbing the rich, garlicky, and slightly tangy sauce. It's a nutritionally balanced meal, offering a good protein source from the chicken alongside energy-providing carbohydrates.
Calorie split: 23% protein · 43% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its deep, comforting flavor that comes from the sofrito base and the way the rice soaks up all the savory juices. It's a versatile family staple, perfect for feeding a crowd and evokes a strong sense of Puerto Rican home cooking and tradition.
⚠️ Watch-outs & how to enjoy it better
The sodium content can be high depending on the broth and seasoning used, which may be a concern for those monitoring blood pressure. To counteract this, use low-sodium broth, control added salt, and pair with a fresh, acidic salad like a simple vinaigrette-dressed slaw to balance the palate.
Key benefits
- Complete meal with protein, carbs, and vegetables in one pot
- Good source of lean protein for muscle maintenance
- Contains potatoes for potassium and vitamin C
- Typically uses heart-healthy olive oil as a cooking fat
- Rich in aromatic herbs and spices like oregano and sofrito
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The signature orange-yellow hue of many Puerto Rican rice dishes, including this one, often comes from achiote (annatto) seeds, not just tomato sauce.
Full nutrition (USDA data · scales with serving)
| Water | 76.1 g |
| Energy | 112 kcal |
| Protein | 6.3 g |
| Total lipid (fat) | 4.3 g |
| Carbohydrate, by difference | 12.1 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 0.59 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.74 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 79.0 mg |
| Potassium, K | 218 mg |
| Sodium, Na | 290 mg |
| Zinc, Zn | 0.62 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 6.6 ug |
| Vitamin C, total ascorbic acid | 9.1 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.07 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.16 mg |
| Folate, total | 20.0 ug |
| Folic acid | 12.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 28.0 ug |
| Choline, total | 15.9 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 24.0 ug |
| Carotene, alpha | 4.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 81.0 ug |
| Lutein + zeaxanthin | 23.0 ug |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.91 g |
| SFA 18:0 | 0.28 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.24 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.57 g |
| PUFA 18:2 | 0.52 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 28.0 mg |
FAQ
What makes it 'Puerto Rican style'?
The distinct flavor comes from sofrito (a base of peppers, onions, garlic, cilantro), sazón seasoning (often with achiote), and the use of olives or capers for a briny note.
Can I make this in a rice cooker?
While traditional recipes use a stovetop or caldero, you can adapt it. Brown the chicken and sauté the sofrito first, then add everything to the rice cooker with the correct liquid ratio.
Is it spicy?
Not inherently. The heat level is customizable. It's typically mild and savory, but you can add a diced ají dulce pepper or a pinch of cayenne for a little kick.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.12 kcal/g · 23% calories from protein · 0.9 g fiber · 0.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.33 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.