Arroz Con Pollo (Cheesy Chicken and Rice)

Why You’ll Love This Recipe

• Easy and quick to make
• Full of flavor with simple ingredients
• Perfect for family dinners or gatherings

Ingredients

• 2 cups long grain white rice (Basmati recommended)
• 2 tbs cooking oil (Avocado oil preferred)
• 1 yellow onion, diced
• 4-5 garlic cloves, minced
• 1 packet Sazon seasoning
• 1 tbs chicken flavored bouillon
• 16 oz tomato sauce
• 4 cups water
• 2 lbs boneless skinless chicken breasts
• 2 tbs butter
• 2 tbs cooking oil
• 1 tbs garlic powder
• 1 tbs onion powder
• 1 tbs chili powder
• 1 tbs cumin
• 1 packet Sazon seasoning
• 1 tsp salt
• 1 tsp pepper
• 12 oz evaporated milk
• 16 oz queso blanco Velveeta
• 7 oz can of diced chilies
• 8 oz grated pepper jack cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Toast rice in oil until golden, add onion and garlic and cook further. Stir in tomato sauce, Sazon, bouillon, and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let sit off heat for 15 more minutes, then stir gently.
2. Slice chicken into thin strips. Cook with butter, oil, and spices until fully cooked (about 4-5 minutes).
3. For the cheese sauce: Heat evaporated milk, Velveeta, chilies, and pepper jack until cheese melts. Let rest to thicken.
4. Assemble with rice, chicken, and cheese sauce. Optionally, serve with tortillas.

Servings and Timing

• Servings: 6
• Prep Time: 14 minutes
• Cook Time: 30 minutes

Variations

• Use brown rice for a heartier option.
• Swap chicken breasts for thighs for a juicier result.
• Add extra toppings like fresh jalapenos, salsa, or refried beans for added flavor.

Storage/Reheating

• Store in an airtight container in the fridge for up to 3 days.
• Reheat in the microwave or on the stovetop with a splash of water to restore moisture.

FAQs

How do I prevent the rice from burning?

Make sure the heat is on low when simmering and do not stir while cooking.

Can I use another type of cheese?

Yes, cheddar or mozzarella can be used instead of Velveeta for a different flavor.

Can I prepare the rice ahead of time?

Yes, the rice can be made in advance and stored in the fridge for up to 3 days.

How can I make this spicier?

Add chopped fresh jalapenos or more chili powder to the chicken or cheese sauce.

Can I make this vegetarian?

Yes, omit the chicken and add sautéed vegetables like bell peppers and zucchini.

Can I freeze leftovers?

Yes, store in an airtight container for up to 3 months. Reheat thoroughly before serving.

What should I serve with this dish?

Tortillas, refried beans, or a side of fresh guacamole would pair perfectly.

How can I make this dish dairy-free?

Use dairy-free cheese and skip the evaporated milk in the sauce.

What kind of rice should I use?

Long-grain white rice is recommended, but basmati adds a nice aroma.

Can I adjust the spice level?

Definitely! Add more or less chili powder and spices to your liking.

Conclusion

Arroz Con Pollo is an indulgent, flavorful meal that’s perfect for a weeknight dinner or family gathering. With its comforting rice, savory chicken, and creamy cheese sauce, it’s a dish everyone will love

Arroz Con Pollo (Cheesy Chicken and Rice)

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• Author: Isabella
• Total Time: 44 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Arroz Con Pollo, a delicious cheesy chicken and rice dish, combines seasoned grilled chicken, flavorful Mexican rice, and a rich cheese sauce. This comfort food is perfect for family dinners or gatherings, full of flavor, easy to prepare, and loved by everyone!

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Ingredients

• 2 cups long grain white rice (Basmati recommended)
• 2 tbs cooking oil (Avocado oil preferred)
• 1 yellow onion, diced
• 4–5 garlic cloves, minced
• 1 packet Sazon seasoning
• 1 tbs chicken flavored bouillon
• 16 oz tomato sauce
• 4 cups water
• 2 lbs boneless skinless chicken breasts
• 2 tbs butter
• 2 tbs cooking oil
• 1 tbs garlic powder
• 1 tbs onion powder
• 1 tbs chili powder
• 1 tbs cumin
• 1 packet Sazon seasoning
• 1 tsp salt
• 1 tsp pepper
• 12 oz evaporated milk
• 16 oz queso blanco Velveeta
• 7 oz can of diced chilies
• 8 oz grated pepper jack cheese

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Instructions

• Toast the Rice: Heat 2 tbs of cooking oil in a large pot over medium heat. Toast the rice until golden, stirring occasionally.
• Cook the Onion and Garlic: Add the diced onion and minced garlic. Sauté until softened, about 2-3 minutes.
• Prepare the Rice: Stir in the tomato sauce, Sazon seasoning, chicken bouillon, and 4 cups of water. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 15 minutes. Gently fluff the rice when ready to serve.
• Cook the Chicken: While the rice is simmering, slice the chicken breasts into thin strips. In a large pan, heat 2 tbs of butter and 2 tbs of oil over medium-high heat. Add the chicken strips along with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook for 4-5 minutes or until fully cooked and golden brown.
• Make the Cheese Sauce: In a separate saucepan, combine evaporated milk, Velveeta, diced chilies, and grated pepper jack cheese. Heat over low to medium heat, stirring frequently until the cheese has melted into a creamy sauce. Let the sauce rest to thicken.
• Assemble the Dish: Serve the rice with cooked chicken on top and generously drizzle with the cheese sauce. Optionally, serve with warm tortillas.

Notes

• Rice Tip: Ensure the heat is low while simmering the rice to prevent burning. Avoid stirring during cooking.
• Cheese Swap: Velveeta can be substituted with cheddar or mozzarella for a different taste.
• Make Ahead: The rice can be cooked ahead of time and stored in the fridge for up to 3 days.

• Prep Time: 14 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican