Arroz Con Pollo Cheesy Chicken

This cheesy Arroz Con Pollo brings together tender chicken strips, perfectly seasoned rice, and a silky queso sauce for a crowd-pleasing dinner. It is the kind of dish I turn to when I want cozy flavors with just a hint of Tex-Mex flair. Serve it family style with warm tortillas for a weeknight win.

I always love seeing the cheese sauce bubble up as I assemble plates and my kids get so excited by the gooey drizzle. Arroz Con Pollo was the first recipe I mastered when I moved out on my own and it has never let me down for comfort.

Ingredients

• Long grain white rice: gives a fluffy base textural contrast to the saucy toppings look for Basmati to enhance the aroma
• Cooking oil: prevents sticking and helps toast the rice use avocado or vegetable oil for best results
• Yellow onion: adds natural sweetness and builds flavor choose firm bulbs for maximum freshness
• Fresh garlic: transforms the seasoning with depth and heat mince it right before cooking for best taste
• Sazon seasoning: brings color classic Latin flavor with annatto and spices
• Chicken flavored bouillon: boosts umami and gives the rice a deeper chicken note
• Tomato sauce: creates a rich tangy base helps unite all the flavors use smooth unseasoned sauce
• Water: gently steams the rice to perfect tenderness
• Boneless skinless chicken breasts or thighs: offer juicy meaty bites slice thinly for fast cooking
• Butter: enriches the chicken and deepens the overall flavor
• Chili powder and cumin: add a warm spice blend without dominating try to use fresh spices
• Garlic powder and onion powder: layer aroma and meld the sauce and chicken together
• Salt and pepper: tie the flavors together season to your taste
• Evaporated milk: gives the cheese sauce its silkiness and classic Latin creaminess
• Queso blanco style melting cheese: such as Velveeta is key for a smooth pour plus a mild flavor
• Diced green chilis: add gentle heat and a tangy bite
• Grated pepper jack cheese: finishes the sauce with a bit more stretch and a zesty pepper accent

Instructions

Toast the Rice:

Rinse the rice if needed then heat oil in a large skillet over medium high Stir in the dry rice and toast while stirring for three to four minutes The grains should become golden and fragrant but not burned

Build the Flavor Base:

Add diced onions and minced garlic Continue to cook everything for two to three minutes until onions are translucent and garlic smells toasty Keep stirring so nothing sticks

Season and Simmer:

Stir in sazon chicken bouillon tomato sauce and water Mix well Bring this mixture to a rolling boil cover tightly with a lid and reduce heat to a gentle simmer Cook for fifteen minutes and no peeking or stirring or the rice could turn gummy

Rest the Rice:

Take the skillet off the heat but keep it covered Let everything steam undisturbed for another fifteen minutes The rice will finish absorbing liquid and steam to the perfect texture

Prepare the Chicken:

Thinly slice your chicken across the grain for tenderness In a separate skillet heat butter and a little oil over medium high Toss in the chicken quickly followed by all seasoning powders and another packet of sazon Stir and sauté for four to five minutes until the chicken pieces are just cooked through and still juicy

Make the Cheese Sauce:

Place all sauce ingredients evaporated milk queso blanco diced chilis grated pepper jack in a saucepan Cook gently over medium heat stirring constantly until every chunk is melted and the sauce is smooth and pourable Let it sit a few moments off heat so it thickens slightly for perfect drizzling

Assemble and Serve:

Fluff the finished rice with a fork then scoop a generous portion onto each plate Top with plenty of spicy chicken strips and finish with your desired amount of cheese sauce If you like wrap it all up in a tortilla for the ultimate cheesy chicken burrito

The queso blanco cheese is my favorite part it is creamy but not too heavy and seems to melt like a dream every single time I make it One year I brought this to a family potluck and even my abuela who loves classic arroz con pollo asked me for the recipe

Storage Tips

Leftovers can be stored in individual airtight containers in the fridge for up to three days For longer storage freeze the rice and chicken together and keep the cheese sauce separate Reheat cheese sauce gently over low heat and give it a good whisk to bring back its creamy texture

Ingredient Substitutions

If you cannot find sazon a blend of paprika garlic powder coriander and ground annatto will work Rotisserie chicken can be substituted for cooked strips to save time You can use cheddar or Monterey jack in place of queso blanco if those are more easily available

Serving Suggestions

Garnish with chopped cilantro or a squeeze of fresh lime for a bright finish I love serving warm tortillas on the side to scoop and wrap the cheesy goodness This dish is great with a crunchy green salad to add a bit of freshness

Cultural and Historical Roots

Arroz Con Pollo has deep roots in Latin kitchens blending saffron rice with chicken and vegetables I like how this version adds a Tex-Mex spin with the gooey cheese sauce The combo of creamy sauce and spiced rice represents the best of both worlds to me and bridges family recipes from several generations

Seasonal Adaptations

Add sweet summer corn or fresh bell pepper for a summer twist Stir in chopped roasted winter squash for autumn color Use fresh tomatoes and local chilis if you want to swap out canned items in peak season

Success Stories

I once made this for a game night with friends and everyone asked for seconds Somebody even took home leftovers and raved about how well the rice reheated The key is to let the rice steam fully and not rush the cheese sauce

Freezer Meal Conversion

Assemble the cooked rice and chicken in one large container and freeze flat The cheese sauce should go in a separate freezer bag Defrost both in the fridge then warm gently over low heat adding a splash more milk to the sauce if it is too thick

This recipe never fails to bring everyone to the table with smiles. It is sure to become a favorite in your own home just as it has in mine.

Recipe FAQs

→ What type of rice works best?

Long grain white rice, like Basmati, keeps the grains separate and soaks up flavors well.

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs offer extra moisture and richness, making them a delicious alternative.

→ How do you achieve fluffy rice?

Let the rice sit after simmering without stirring to allow steam to finish the cooking gently.

→ Can I substitute the cheese types?

Queso blanco and pepper jack work well, but cheddar or Monterey jack are good choices too.

→ What sides pair well with this dish?

Warm tortillas, black beans, or a crisp salad complement the flavors and textures perfectly.

→ How spicy is the finished dish?

It has mild heat from chili powder and chilis, easily adjusted with less spice or extra cheese.