Arroz Con Pollo Cheesy Chicken

Arroz Con Pollo blends tender grilled chicken, perfectly seasoned long grain rice, and a rich, cheesy sauce for a vibrant meal that satisfies both comfort and flavor cravings. The rice is gently simmered with tomatoes, onion, garlic, and warm spices to form a fragrant fluffy base. Juicy chicken strips, seasoned with cumin chili and sazon, add a savory contrast while the creamy queso blanco and pepper jack cheese sauce brings a luscious finish. Whether served layered or wrapped in tortillas, this dish offers a cozy and delicious taste of Tex Mex home cooking.

I first cooked this when my kids wanted their favorite restaurant dish at home now the smell of cheesy rice always gathers everyone around the table.

Ingredients

• Long grain white rice: Basmati is great because it holds its shape and stays fluffy
• Cooking oil: Avocado oil offers a mild nutty flavor and resists burning well
• Yellow onion: Adds natural sweetness and texture when diced
• Fresh garlic cloves: Mincing fresh garlic gives deep rich flavor so use fresh for best results
• Sazon seasoning: Classic Latin flavor and color check for MSG depending on your preference
• Chicken flavored bouillon: Boosts umami and richness choose a quality brand for best taste
• Tomato sauce: Adds body and slight tang opt for low sodium if you want less salt
• Water: Essential for fluffy light rice filtered water brings the cleanest results
• Boneless skinless chicken breasts or thighs: Thighs stay juicy breasts can be tender just don’t overcook pick fresh cuts
• Butter: Adds richness and helps with browning the chicken
• Garlic powder and onion powder: Layer in more savory flavor and aroma
• Chili powder and cumin: Give warmth and smokiness critical for Tex Mex character
• Salt and pepper: Balances and enhances all flavors use kosher or sea salt
• Evaporated milk: Makes the cheese sauce creamy always check freshness
• Queso Blanco Velveeta: Melts smoothly for that classic restaurant style sauce adjust amounts to taste
• Diced green chilis: Adds mild zing drained if too watery
• Grated pepper jack cheese: Melts into the sauce with a little kick grate fresh from a block for best melt

Instructions

Toast the Rice:

Place rice in a skillet with oil over medium high heat. Stir constantly for three to four minutes until grains turn lightly golden and release a nutty aroma. This process deepens the rice flavor and improves texture.

Add Aromatics:

Add diced onion and minced garlic to the skillet. Cook for two to three minutes until the onions become translucent and fragrant filling your kitchen with inviting scents.

Season and Simmer:

Add sazon seasoning chicken bouillon tomato sauce and water. Stir gently and bring to a rolling boil. Cover tightly and reduce heat to the lowest setting. Let simmer for fifteen minutes without lifting the lid. This ensures perfectly steamed fluffy rice.

Let Rest:

Remove the skillet from heat. Keep the lid on and let the rice rest for another fifteen minutes. This resting period lets the grains finish steaming and prevents clumping. Avoid stirring until the time is up.

Prepare the Chicken:

Slice chicken into very thin strips for even rapid cooking. Heat butter and oil in a skillet over medium high heat. Add the chicken and sprinkle garlic powder onion powder chili powder cumin sazon salt and pepper. Stir frequently and cook for four to five minutes until the chicken is no longer pink and lightly browned.

Make the Cheese Sauce:

Combine evaporated milk queso blanco Velveeta diced chilis and grated pepper jack cheese in a saucepan. Cook over medium heat stirring constantly until cheese melts and sauce thickens into a smooth creamy texture. Remove from heat and let thicken slightly as it cools.

Build the Plate:

Fluff rice gently with a fork then scoop onto serving plates. Top with hot chicken strips and drizzle generously with warm cheese sauce. For an authentic experience add warm tortillas on the side.

Pepper jack cheese is my favorite ingredient because of its gentle heat it always reminds me of my daughter sneaking extra cheese while waiting for dinner. The sizzle and aroma of onion and cumin cooking brings back fond memories of lively Sunday family meals.

Storage Tips

Allow leftovers to cool completely before storing. Keep rice and chicken separate from the cheese sauce in airtight containers. Stored in the refrigerator these will keep well for three to four days. The cheese sauce may thicken but simple reheating with a splash of milk restores its creamy consistency.

Ingredient Substitutions

Brown rice is a great alternative if you want more fiber and nuttier flavor. Chicken thighs provide juicier meat than breasts but both work fine. Try Monterey Jack or cheddar cheese if queso blanco is unavailable. For sazon seasoning you can blend coriander cumin and achiote powder for a homemade version.

Serving Suggestions

This dish tastes great on its own but fresh chopped cilantro or diced tomatoes on top add brightness. Sliced avocado with a squeeze of lime enhances the flavors beautifully. Warm flour or corn tortillas make for handheld comfort and pairing with a crunchy salad or refried beans turns the meal into a full Tex Mex feast.

Serve hot with warm tortillas and fresh toppings for best results. Leftovers reheat well with a splash of milk to loosen the cheese sauce.

FAQs About This Recipe

→ Can chicken thighs be used instead of chicken breast?

Yes, boneless skinless chicken thighs provide a juicier, more tender bite with a richer flavor compared to breasts.

→ What type of rice works best?

Long grain white rice like Basmati is ideal, as it holds its shape and stays fluffy while absorbing flavors.

→ How can I make the cheese sauce smoother?

Constantly stir over medium heat and ensure all cheeses melt fully into evaporated milk for a velvety texture.

→ Is this dish suitable for meal prep?

Absolutely, prepare each component separately and combine before serving to preserve textures and flavors.

→ Can tortillas be served alongside?

Warm flour tortillas are traditional and complement the dish well, perfect for scooping or wrapping.

→ What’s the key to fluffy rice?

Allow the rice to steam off heat with the lid on after simmering, which keeps grains light and separate.