Arroz Con Pollo Cheesy Chicken (Printer-Friendly)

Grilled chicken paired with fluffy spiced rice and a rich, melty cheese sauce for a hearty meal.

# What You’ll Need:

→ Grains and Staples

01 - 1 cup long grain white rice (Basmati preferred)
02 - 2 tbsp avocado oil
03 - 1 tsp sazon seasoning (check for MSG-free if needed)
04 - 1 tsp chicken-flavored bouillon
05 - 125 ml tomato sauce (low sodium recommended)
06 - 480 ml water (filtered if possible)
07 - ½ tsp garlic powder
08 - ½ tsp onion powder
09 - 1 tsp chili powder
10 - 1 tsp ground cumin
11 - to taste salt and pepper

→ Produce and Aromatics

12 - ½ medium yellow onion, diced
13 - 2 cloves garlic, minced
14 - 60 g diced canned mild green chilis, drained

→ Protein

15 - 450 g boneless skinless chicken breast or thighs, sliced thin

→ Dairy

16 - 15 g unsalted butter
17 - 120 ml evaporated milk
18 - 113 g Queso Blanco Velveeta, diced
19 - 50 g grated pepper jack cheese

# Steps to Make This:

01 - Heat avocado oil in a skillet over medium-high heat. Add rice and stir continuously for 3 to 4 minutes until grains are lightly golden and aromatic.
02 - Incorporate diced onion and minced garlic into the skillet and cook for 2 to 3 minutes until translucent and fragrant.
03 - Add sazon seasoning, chicken bouillon, tomato sauce, and water to the skillet. Stir gently and bring to a rolling boil. Cover tightly with a lid, reduce heat to low, and simmer for 15 minutes without stirring.
04 - Remove skillet from heat and keep covered for 15 minutes to allow rice to steam and become fluffy.
05 - Heat butter and additional oil in a skillet over medium-high heat. Toss in chicken strips and season with garlic powder, onion powder, chili powder, cumin, sazon seasoning, salt, and pepper. Cook, stirring frequently, for 4 to 5 minutes until chicken is no longer pink and lightly browned.
06 - Combine evaporated milk, diced Queso Blanco Velveeta, diced green chilis, and grated pepper jack cheese in a saucepan over medium heat. Stir constantly until cheeses melt into a smooth, thick sauce. Remove from heat and allow to thicken slightly.
07 - Gently fluff the rice and plate it. Top with hot chicken strips and generously drizzle with the cheese sauce. Serve with warm tortillas if desired.

# Additional Notes:

01 - Toast the rice thoroughly to enhance its nutty aroma and texture.
02 - Allow rice to rest covered after cooking to ensure fluffiness.
03 - Shredding your own cheese yields a smoother, creamier sauce.
04 - Store rice and chicken separately from cheese sauce for best leftover quality.

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