Easy Arroz con Pollo

This Easy Arroz con Pollo brings all the vibrant flavors of a Mexican restaurant classic right into your kitchen with minimal fuss and maximum taste. Combining tender seasoned chicken with colorful bell peppers and onions over flavorful Spanishstyle rice makes this dish a complete, satisfying meal that comes together quickly and easily. Topped with creamy queso, it is a dinner that feels both comforting and special any night of the week.

I first made this dish on a busy weeknight when I needed a quick but delicious dinner. Since then, it has become a go-to because everyone in the family loves how flavorful and filling it is without tons of prep.

Ingredients

• Red and green bell peppers: provide sweetness and vibrant color essential to authentic texture choose firm, bright peppers free of wrinkles
• Yellow onion: adds a savory depth and slight sweetness when sautéed slowly pick onions that feel heavy and have dry skins
• Chicken: chicken breasts give lean protein but tenders or boneless skinless thighs offer more tenderness and flavor depending on preference
• Queso sauce: a creamy, tangy topping that melts beautifully look for shelf stable jars in the Mexican foods aisle or refrigerated specialty cheeses for freshness
• Green chiles: optional for a mild kick and subtle smoky flavor pick cans with little liquid or fresh if you want a brighter note
• Chipotle sauce: adds smoky heat and richness available in cans near other Mexican sauces substitute with mild taco sauce if you prefer less spice
• Fajita seasoning: key for authentic spice blend storebought packets work great or try making your own with chili powder, cumin, paprika, and garlic powder
• Spanishstyle rice: you can buy preseasoned rice or make homemade Mexican rice fluffy rice with tomato and spices builds the base of the dish
• Chopped cilantro: optional but brightens flavors with herbal freshness use fresh and finely chopped if adding

Instructions

Sauté the Vegetables:

In a large skillet, heat avocado oil over medium heat. Add sliced red and green bell peppers along with diced yellow onions. Cook gently for about 6 minutes, stirring occasionally, until the onions are translucent and the peppers soften slightly. This slow cooking unlocks the natural sweetness and makes the vegetables tender yet vibrant.

Cook the Chicken:

Add the sliced chicken breast or tenders to the skillet with the vegetables. Cook for 4 to 7 minutes, stirring to brown all sides until the chicken is fully cooked and the juices run clear. Ensure the pieces are separated well so they cook evenly and soak up the flavors from the peppers and onions.

Combine the Sauces and Seasoning:

To the chicken and vegetables, add an eighth of a cup of queso sauce, drained green chiles, chipotle sauce, and the fajita seasoning evenly distributed. Mix thoroughly so every bite will be infused with smoky, spicy, and creamy notes. Cook for an additional minute to meld the flavors.

Serve Over Rice:

Spoon the chicken and pepper mixture over warmed Spanishstyle rice. Drizzle the remaining queso sauce on top generously to add richness and creaminess. Finally, sprinkle with freshly chopped cilantro for a burst of herbal freshness that cuts through the richness perfectly.

My favorite ingredient has to be the queso sauce because it brings that creamy, slightly tangy finish that makes this dish feel indulgent while still being easy. One family dinner I remember clearly is when I made this for a spontaneous gathering the queso drizzle was a hit and everyone asked for seconds.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water if the rice feels dry. Avoid freezing if your queso sauce is homemade unless it is well stabilized as dairy can separate when frozen.

Ingredient Substitutions

Chicken thighs can replace chicken breasts for juicier, more flavorful bites. If you do not have queso sauce, shredded Monterey Jack or a mild melting cheese works well melted on top. Use canned diced tomatoes with green chilies if you want more tomato flavor or omit chipotle sauce for a milder version. Brown rice can be swapped for white Spanishstyle rice but increase cooking time slightly to ensure tenderness.

Serving Suggestions

Serve with warm flour or corn tortillas to scoop up the chicken and rice. Add a fresh side salad with avocado slices and lime vinaigrette for brightness. Black beans or refried beans make a hearty addition to round out the meal. Top with extra cilantro, a squeeze of lime, or sliced jalapeños if you like more heat.

This Easy Arroz con Pollo is quick to make and full of bold, comforting flavors. Adjust the spice level and toppings to suit your family and enjoy.

FAQs About This Recipe

→ What can I serve alongside this dish?

Pair with warm tortillas, guacamole, black or refried beans, fresh salad, or crispy tortilla chips for a balanced meal.

→ Where to find queso sauce in stores?

Look for shelf-stable jars in the Mexican aisle or refrigerated sections near cheeses and salsas.

→ Which rice works best?

Spanish-style rice is ideal, store-bought or homemade versions both work well with the flavors.

→ Can I substitute fajita seasoning?

Taco seasoning is a great alternative if fajita seasoning isn’t available or preferred.

→ How to store leftovers?

Keep leftovers refrigerated in an airtight container for up to 5 days, then reheat thoroughly.