Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America.

It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.

Many Puerto Ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute.

Many Puerto Rican rice dishes are generously seasoned with sofrito, a sauce commonly used in arroz con pollo.

Food writer Elisabeth Lambert Ortiz, pointing out the international aspects of the dish, notes the origin of arroz con pollo in the Spanish forms of pilaf, already reflecting international influences: chicken was brought from India and rice from Asia; saffron (used for the yellow colour in Spain, instead of annatto) was introduced by Phoenician traders; tomatoes and peppers (also known as sofrito) are natives of the Americas.