Similar Recipes
Arroz con Pollo inspired by Spider-Man: Into the Spiderverse — Binging With Babish
Whether you’re in Universe 42 or 1610, arroz con pollo (or gandules) will always hit the spot!
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Arroz al Horno Valenciano (Spanish Baked Rice With Chickpeas and Pork)
A sibling of paella, this one-pot oven-baked Spanish rice is loaded with beans, meat, tomato, garlic, and potatoes, and flavored with saffron and smoked paprika. It's also significantly easier than paella, making it a much better everyday choice for the home cook.
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Nicaraguan Arroz con Pollo
This deeply savory version of chicken and rice gets studded with smoked sausage, ham, olives, capers, carrots, and peas.
Gallo Pinto (Costa Rican Beans and Rice)
Traditionally served with breakfast alongside fried or scrambled eggs, Gallo Pinto is a hearty and delicious side. It's easy to prepare, too!
Arroz con Pollo (Cuban Chicken and Rice)
A Cuban classic, Arroz con Pollo or Chicken and Rice is a one pot meal that has it all. Beautifully seasoned rice, colorful vegetables, juicy chicken pieces, the works.
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Jamaican Peas and Rice
A subtle, slightly sweet coconut aroma—along with Scotch bonnet, thyme, scallion, ginger, and garlic—encompasses every bite of this classic Jamaican dish.
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Gallopinto (Nicaraguan Rice and Beans)
Recipes differ from household to household, but rice and beans are served at every single meal in Nicaragua. Known as gallopinto ("red rooster,") the name alludes to the color of the mixture of white rice and small red kidney beans.
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Arroz Aguado (Nicaraguan Chicken and Rice Stew)
Arroz con pollo finds its way into nearly every Central and South American country in some form or another. The Nicaraguan version is more soupy and stew-like than the fluffier versions you may be used to, but no less delicious.
Arroz Caldoso de Pollo (Soupy Rice with Chicken)
Arroz Caldoso is a Spanish dish featuring soupy brothy rice. Chicken thighs are braised in the flavorful liquid until they practically fall apart.
Jamaican Rice and Peas
Jamaican Rice and Peas is an extremely traditional and popular dish perfect for a Caribbean feast. This easy recipe is an authentic side for jerk chicken.
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Considered the national dish of Puerto Rico, arroz con gandules is commonly served during holiday season or on special occasions.
Serve With
Tostones with Tomato Salsa
Tostones is a classic across Latin America and definitely a favorite side dish. Follow our easy-to-make tostones recipe and I promise you won't be disappointed!!
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Vigorón or Chicharrón con Yucca (Yucca and Pork Rinds)
Soft starchy yucca is paired with crisp fried pork rinds a bright and vinegary slaw of cabbage, tomatoes, and onion in this Nicaraguan classic.
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Patacones Con Hogao (Colombian-Style Fried Plantains with Tomato-Onion Sauce)
You can serve these as-is as a side dish (they commonly go with whole fried fish), or you can make a sauce for them.
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Fried Plantains With Black Beans, Roasted Poblanos, Avocado, and Pickled Red Onion
[Photographs: J. Kenji Lopez-Alt] Patacones are the Colombian equivalent of Caribbean tostones—double-fried green plantains. Just like cooking a french fry, you start with a starchy chunk of green plantain, cook it once at a low temperature, then cook it a...
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Slow-Cooker Puerto Rican Pernil With Pique Criollo
Assertively seasoned with garlic, oregano, pepper, and enough salt to form a crust, pernil—a Puerto Rican mainstay—lingers in the slow cooker for 18 hours until browned and fork-tender. It's served with vinegar-based pique criollo, a hot sauce made with peppers, garlic, pineapple and herbs.
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Coquito (Puerto Rican Coconut Eggnog)
Coquito, the Puerto Rican version of eggnog, brings a refreshing and tropical twist to the season.
Pastelitos de Queso y Guayaba (Guava and Cheese Pastries)
A common Latino flavor combination, guava and cheese is the perfect filling for sweet turnovers or pastries such as these pastelitos de guayaba y queso.
Cuban Sandwich Empanadas
These Cuban Sandwich Empanadas are a creative twist on empanadas filled with the flavors of a classic Cuban sandwich! These flaky baked empanadas will be a hit at your next get-together.
Gallo Pinto (Costa Rican Beans and Rice)
Traditionally served with breakfast alongside fried or scrambled eggs, Gallo Pinto is a hearty and delicious side. It's easy to prepare, too!
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Brazo de Reina From 'Yucatán'
Brazo de reina is a large tamal filled with hardboiled eggs and served in generous slices. The name translates to "Queen's arm," which does little to describe the delightful complexity of the dish. David Sterling's recipe may be time-consuming, but what emerges at the end of the process is a glorious representation of the flavors of the Yucatán.