Easy Arroz con Pollo (Printer-Friendly)
Tender chicken with peppers, rice, and queso sauce come together in a quick, flavorful Mexican-inspired dish.
# What You’ll Need:
→ Produce
01 -
1/2 cup sliced red bell pepper
02 -
1/2 cup sliced green bell pepper
03 -
1/2 cup sliced yellow onion
04 -
2 tablespoons chopped cilantro (optional)
→ Poultry
05 -
450 grams (1 lb) boneless skinless chicken breast or thighs, sliced
→ Dairy
06 -
1/8 cup white queso cheese, divided
→ Canned and Jarred Goods
07 -
2 tablespoons green chilies
08 -
1 tablespoon chipotle sauce
→ Seasonings
09 -
1 tablespoon fajita seasoning
→ Grains
10 -
1.5 cups cooked Spanish-style rice
→ Oils
11 -
2 tablespoons avocado oil
# Steps to Make This:
01 -
Heat avocado oil in a skillet over medium heat. Add sliced red and green bell peppers and yellow onion, sauté for 6 minutes until tender.
02 -
Add sliced chicken to the skillet and continue to sauté for 4 to 7 minutes until juices run clear and chicken is cooked through.
03 -
Stir in 1/8 cup of queso cheese, green chilies, chipotle sauce, and fajita seasoning until well combined.
04 -
Serve the chicken and vegetable mixture over cooked Spanish rice. Drizzle remaining queso cheese on top and sprinkle with chopped cilantro if desired.
# Additional Notes:
01 -
Leftovers can be stored in the refrigerator for up to 5 days.
02 -
For a milder flavor, omit chipotle sauce and green chilies.