This arroz con pollo from Costa Rica combines traditional Costa Rican white rice, shredded chicken and traditional Costa Rican spices to make what is arguably one of Costa Rica’s most popular dishes.

About Costa Rican arroz con pollo
Ok so for you non-Spanish speakers out there arroz con pollo is Spanish for chicken with rice. You might be picturing some white rice with chicken pieces next to it- and that is definitely not what chicken and rice is in Latin America.
Traditional Latin America arroz con pollo is a gorgeously colored dish that looks similar to Asian fried rice- except with chicken too! We color the rice with achiote and add cooked shredded chicken.
Then, we flavor everything with spices- salt and pepper (black pepper), garlic cloves (or garlic powder), onion, cilantro, red or green bell pepper. Finally, we add mixed vegetables for a fun pop of color.
I love to make sure my chicken is cooked in homemade chicken broth (with my secret ingredient) and cook my rice in it. And of course in Costa Rica, we use Salsa Lizano as the main flavoring ingredient in our chicken and rice.

This chicken and rice dish on every menu and can be found at almost any celebration. In fact, arroz con pollo is such a common dish that ticos have dubbed it arroz con siempre (rice with always). Because we literally have it at every party!
Related post: 30+ Foods To Try In Costa Rica
I can’t tell you how many times I’ve arrived at a party to see a huge cooler lined with tin foil and stuffed to the brim with Costa Rican chicken and rice. Whoever made the dish gets bragging rights, and all the women crowd around with styrofoam plates and plastic utensils and start to serve guests.
The colorful rice is served with ensalada verde– a fresh salad with lettuce, tomato, and lime juice, and everything is topped with potato chips. No party is complete without the Coca-Cola, Imperial, or some fresh juice like tamarindo, pineapple, mango, passion fruit, starfruit, or blackberry.
You might also like:
- Arroz con camarones (Costa Rican shrimp and rice)
- Arroz cantones (Costa Rican Cantonese fried rice)
- Arroz a la jardinera (Costa Rican red rice)
Recipe Costa Rican Chicken and Rice
(Printable recipe below)
Ingredients
- cooked white rice
- achiote
- Salsa Lizano
chicken stock
salt
vegetable oil
rotisserie chicken or shredded chicken
mixed vegetables
cilantro
red bell pepper
celery
white or yellow onion
garlic cloves
ketchup
soy sauce
Instructions
Start by preparing the rice in the rice cooker. You will prepare the rice using our prepare the rice using our Costa Rican white rice recipe– but use chicken broth instead of water.
Before covering the rice to cook, add your 3 TB achiote. (See notes) While the rice is cooking, make your sofrito. In a large skillet, heat the vegetable oil on medium-high heat.
Once heated, add the cilantro, red bell pepper, celery, onion, and garlic and cook until soft and translucent. This is your sofrito.
Add the chicken to the pan and stir until the chicken is coated in the sofrito.

By this time, the rice should be cooked. Add all of the rice to the skillet and begin to mix everything together.
This is where you will add your ketchup, soy sauce, and Salsa Lizano to the arroz con pollo. I add them one at a time in a circle on the pan, stirring after each addition until the sauces are evenly mixed in.

I do find that using the rice paddle from the cooker is the best way to do this.
After the sauces have been added, mix in the mixed vegetables.

Taste everything to make sure that the arroz con pollo has the right amount to salt.
You can adjust the flavor by adding salt, the sauces, or a little water if the flavor is too strong.
Heat thoroughly, and serve with ensalada verde and potato chips or French fries.
Notes
**Achiote is a colorant commonly used in Latin cooking to make the food look beautiful. It is by far my favorite kitchen secret and Los Patitos is the best brand in Costa Rica.

Los Patitos Achiote Costa Rica
$6.00
*Salsa Lizano is a traditional Costa Rican sauce that is used in most dishes to create a distinctly Costa Rican flavor. Learn more about Salsa Lizano here.

$10.00
Serving Suggestions
We serve arroz con pollo with a traditional green salad (ensalada verde) and papas.
This papas thing gets confusing though. Because some people in Costa Rica refer to papas as French fries, and others refer to them as potato chips. I love French fries and hate potato chips so here’s what to expect.
If you are going to a party or to eat at someone’s house, you will eat Costa Rican chicken and rice with potato chips. If you are in a restaurant, you will usually get French fries, but not always. So make sure to ask.

Substitutions
You can substitute homeade chicken stock for boxed broth.
You can use a rotisserie chicken instead of the shredded chicken. You can also just use shredded chicken breasts.
You can use brown rice instead of white.
Some people say you can substitute Worcestershire sauce in place of the Salsa Lizano. I think it works… ok? But not really great.
I sometimes use frozen mixed vegetables in place of the canned veggies- just get the ones with the green beans. I also often double the quantity of veggies.
Related post: Costa Rican Casado
Variations
There aren’t a ton of variations on the traditional Costa Rican arroz con pollo. The dish does, however, have its own version for almost every single other Latin American country- and they are all delicious!
FAQ
Um- no? HAHA. Seriously though, I would say not really. A lot of people (like me!) don’t actually process white rice very well, and it just makes us gain weight. So at least I definitely have to be careful with arroz con pollo.
That said- it isn’t fried. There’s no added sugar, and you don’t use canned or processed food. So on the scale of unhealthy foods, it’s probably not actually that high either.
You can lighten it up though. Some people make arroz con pollo with brown rice instead of white, and use only white meat. If you really wanted to make your arroz con pollo healthier, what I would do is cut in half the amount of rice and then double or triple the number of vegetables. And be prepared for any Latino worth his salt to fully turn up their nose at your dish. (Just sayin’!)

Printable Recipe
Arroz con Pollo Costa Rica

This arroz con pollo from Costa Rica combines traditional Costa Rican white rice, shredded chicken and traditional Costa Rican spices to make what is arguably one of Costa Rica's most popular dishes.
Ingredients
- 4 C long-grain white rice
- 32 oz chicken stock/broth or water
- 3 TB achiote (see notes)
- 1 1/2 tsp salt
- 2 TB vegetable oil
- 1 rotisserie chicken, deboned and shredded
- 1 can of mixed vegetables drained
- 1/4 cup cilantro, roughly chopped with stems
- 1/2 medium red bell pepper, cored, seeded and finely chopped
- 1 stalk of celery chopped finely (optional)
- 1 small white or yellow onion finely chopped
- 2 garlic cloves, pressed
- 3 TB ketchup
- 3 TB soy sauce
- 3 TB Salsa Lizano (see notes)
Instructions
- Start by preparing the rice in the rice cooker. You will prepare the rice using our prepare the rice using our Costa Rican white rice recipe- but use chicken broth instead of water.
- Before covering the rice to cook, add your 3 TB achiote. (See notes)
- While the rice is cooking, make your sofrito. In a large skillet, heat the vegetable oil on medium-high heat.
- Once heated, add the cilantro, red bell pepper, onion, and garlic and cook until soft and translucent. This is your sofrito.
- Add the chicken to the pan and stir until the chicken is coated in the sofrito.
- By this time, the rice should be cooked. Add all of the rice to the skillet and begin to mix everything together.
- This is where you will add your ketchup, soy sauce, and Salsa Lizano to the arroz con pollo. I add them one at a time in a circle on the pan, stirring after each addition until the sauces are evenly mixed in. I do find that using the rice paddle from the cooker is the best way to do this.
- After the sauces have been added, mix in the mixed vegetables. Taste everything to make sure that the arroz con pollo has the right amount to salt. You can adjust the flavor by adding salt, the sauces, or a little water if the flavor is too strong.
- Heat thoroughly, and serve with ensalada verde and potato chips or French fries.
Notes
**Achiote is a colorant commonly used in Latin cooking to make the food look beautiful. It is by far my favorite kitchen secret and Los Patitos is the best brand in Costa Rica. You can find where to buy it in the recommended products below.
*Salsa Lizano is a traditional Costa Rican sauce that is used in most dishes to create a distinctly Costa Rican flavor. Learn more about Salsa Lizano here.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1 cupAmount Per Serving: Calories: 280Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 1220mgCarbohydrates: 33gFiber: 1gSugar: 5gProtein: 17g
Please double-check this information with your favorite nutrition calculator.
Pin it!

48 Comments
Sidra Khan
August 14, 2016 at 11:53 amI like the rice dish and speccially chicken Admin Thanks
Martha
October 11, 2016 at 8:33 pmYum!! Look like wonderful comfort food. Love me some chicken any day!
Christa
October 15, 2016 at 2:27 pmMartha, yep, total comfort food! ~Christa
Amie
August 9, 2020 at 7:23 amCOVID-19 prevented us from taking a family trip to Costa Rica so I’ve enjoyed cooking these Pura Vida Moms’ recipes instead. I made Salsa Lizano from scratch because my local grocery store didn’t stock it. We love it. I also made the Beef Carne Asada with the marinade. Yummy! I hope next summer we can go try the local versions! Que rico!
Christa
August 10, 2020 at 9:25 amNot getting to go this year has been brutal! I am so glad you have enjoyed the recipes- cooking food from home is definitely getting us through not being able to travel! A weird fact- I usually find Lizano at local hardware stores like Ace or True Value. So next time you need a lightbulb, check the food aisle and see what you find! Pura vida! ~Christa
Evelyne
October 11, 2016 at 8:53 pmThis is the next way we will bring trying rice!
Christa
October 15, 2016 at 2:27 pmEvelyne, I hope that you love it as much as we do! ~Christa
Theresa @ Shoestring Elegance
October 11, 2016 at 8:58 pmOh my gosh, I was looking for a recipe just like this. My dad loves this dish and I have never been able to make it. Thank you so much for sharing your recipe I can’t wait to give it a try
Theresa
Joy
October 11, 2016 at 9:11 pmYUM! This looks so good- can not wait to make it!
Amaia
October 12, 2016 at 5:04 amIt looks super yummy!
Christa
October 15, 2016 at 2:26 pmAmaia, thanks for stopping by! ~Christa
Susan
October 12, 2016 at 6:10 amThis rice dish looks fabulous! How fun to learn how to make authentic Costa Rican dishes.
Christa
October 15, 2016 at 2:26 pmSusan, learning to make these dishes has been so fun! Hope you can check out a few more of the recipes! ~Christa
Rosemary
October 12, 2016 at 6:33 amI’m always looking for new ways to make rice. Thanks for this.
Christa
October 15, 2016 at 2:25 pmRosemary, you are very welcome! ~Christa
Daune | Cottage in the Oaks
October 12, 2016 at 7:25 amThis looks delicious! Can’t wait to try it!
Christa
October 15, 2016 at 2:25 pmDuane I hope you love it! ~Christa
carolyn
October 12, 2016 at 8:13 amSo yummmmm!!! Looks delish!
Christa
October 15, 2016 at 2:24 pmCarolyn thanks so much for stopping by! ~Christa
SheilaG- Plum Doodles
October 12, 2016 at 8:14 amThat looks so yummy, and easier than I expected. Hubby will be thrilled with a new dinner option. 🙂
Christa
October 15, 2016 at 2:24 pmSheila, for sure- I definitely made a 4 hours production into a weeknight recipe. And it’s budget friendly-too. Hope your husband liked it! ~Christa
Holly
October 12, 2016 at 3:16 pmMy boys love anything chicken and rice and I know this dinner would be a hit! Hugs, Holly
Christa
October 15, 2016 at 2:23 pmHi Holly, thanks for stopping by. Hope you get to try it soon! ~Christa
Barbara
October 12, 2016 at 7:00 pmOh my goodness – my good friend is Cuban and I force her to make this for me at least once a month. Ha! Love the recipe. Thanks for sharing.
Christa
October 15, 2016 at 2:22 pmBarbara, so funny! Now maybe you can make it for her… and get her ropa vieja recipe for me! Thanks for stopping by! ~Christa
Maddie
October 12, 2016 at 7:06 pmThis looks delicious! Yum.
Christa
October 15, 2016 at 2:21 pmThanks for stopping by, Maddie!
Linda
October 12, 2016 at 8:50 pmThanks for the recipe. It looks very delicious. Best wishes for fall. Linda
Christa
October 15, 2016 at 2:21 pmThanks Linda, you too!
Ashlee
October 12, 2016 at 9:02 pmThis looks so good! I’m a vegetarian but I would def make this minus the chicken! My mouth is currently watering!
Christa
October 15, 2016 at 2:20 pmAshlee it could be great with veggie stock and no chicken. If you make it, please let me know how it turns out!
Leanne
October 12, 2016 at 9:21 pmThis looks so delicious! I can’t wait to try it.
Christa
October 15, 2016 at 2:19 pmHope you love it Leanne!
Michelle James
October 13, 2016 at 6:50 pmThis looks so yummy!
Christa
October 15, 2016 at 2:19 pmThanks Michelle! It’s a favorite here!
fifa 17 coins
November 3, 2016 at 9:58 pmEspecially helpful, looking onward to visiting again
Amanda Bruckhart
January 29, 2017 at 6:23 pmJust wondering what alterations i need to make if i dont have a rice maker?
Christa
January 29, 2017 at 9:15 pmHi Amanda! Thanks for stopping by! That’s a great question… I would make the rice exactly the same but stovetop. (You could even use Minute Rice although a true Costa Rican would never stand for that!) I love the tutorials at The Kitchn, and here is a link to a good post they have for making rice on the stove: http://www.thekitchn.com/how-to-cook-rice-on-the-stove-44333 PLEASE let me know how it turns out! ~Christa
Shadi Hasanzadenemati
December 13, 2019 at 1:02 pmI’m making this for the weekend, I bet everyone is going to devour it!
Christa
December 13, 2019 at 1:18 pmYou will love it! Let me know how it turns out. Pura Vida!
Ginamarie
July 7, 2020 at 9:29 amGreat recipe- really the flavors of Costa Rica came through. I used chicken breasts (boiled and shredded) because that’s what I had on hand. This made a LOT of arroz con pollo (plenty of leftovers).
Christa
July 7, 2020 at 10:16 amI am so glad! We use chicken breasts often too. Pura vida! ~Christa
Sully
August 9, 2020 at 1:37 pmYou say it doesn’t use canned or processed foods, but a can of mixed vegetables is one of the ingredients. What vegetables are traditional to use, so those of us who would prefer to include fresh veggies can get it right?
Christa
August 10, 2020 at 9:23 amHi Sully! I should probably take that phrase out- whoops! Especially since the recipe calls for Salsa Lizano which is also processed. And ketchup. Oy! The traditional veggies are carrots, green beans and corn. So you could just boil carrot pieces, cut green beans into smaller pieces and cook them, and get a fresh ear of corn on the cob and cook it and then pull the kernels off. I am sure there are places in Costa Rica that do that. However- I just use the frozen mixed veggies from Bird’s Eye to save time! ;). Thanks for commenting and please let me know how it turns out!
kim rq
November 23, 2020 at 11:28 amHi Christa! Hope you are all ok during this crazy year! I am so happy you popped up when I was looking for a new arroz con pollo recipe. Great SEO skills! We are in NYC right now but can’t wait to get home to CR. Of course I am going to take a few of your tips and then go to my kitchen and just wing it, and hope it comes out OK to eat, but thanks for the help!!! (i.e. the ketchup, chicken stock and saffron). xoxox to everyone! And if there are any other moms/dads reading this a thinking of a move to CR – go for it!
Christa
November 23, 2020 at 9:04 pmHi Kim! I am so glad you commented- and thanks for the props on the SEO. Man am I working it hard! Was in CR last week- it rained the whole time. But now- I’m a resident! Let me know how your arroz comes out! Pura vida- Christa
Deborah
November 30, 2020 at 1:05 pmHi Christa! Can’t wait to make this as I miss CR so much! Is it ok to make the rice ahead of time, like the day before or use leftover rice? Thanks!
Christa
November 30, 2020 at 1:49 pmHi Deborah! I am so glad this is helpful. YES! You can absolutely do that. I do it all the time. Pura vida! Christa