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!
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
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
