Arroz Con Pollo Cheesy Chicken (Print Version)
Creamy chicken, fluffy rice, and zesty cheese unite in this comforting Latin-inspired classic.
# Ingredients:
→ Rice
01 -
2 cups long grain white rice (such as Basmati)
02 -
2 tablespoons cooking oil (avocado oil recommended)
03 -
1 yellow onion, diced
04 -
4 garlic cloves, minced
05 -
1 packet Sazon seasoning
06 -
1 tablespoon chicken flavored bouillon
07 -
16 ounces tomato sauce
08 -
4 cups water
→ Chicken
09 -
2 pounds boneless skinless chicken breasts or thighs
10 -
2 tablespoons butter
11 -
2 tablespoons cooking oil (avocado oil recommended)
12 -
1 tablespoon garlic powder
13 -
1 tablespoon onion powder
14 -
1 tablespoon chili powder
15 -
1 tablespoon ground cumin
16 -
1 packet Sazon seasoning
17 -
1/2 teaspoon kosher salt
18 -
1/2 teaspoon ground black pepper
→ Cheese Sauce
19 -
12 ounce can evaporated milk
20 -
16 ounces Queso Blanco Velveeta, cubed
21 -
7 ounce can diced green chilies
22 -
8 ounces grated pepper jack cheese
# Steps:
01 -
Heat oil in a skillet over medium-high heat. Add rice and toast, stirring frequently, for 3 to 4 minutes until lightly golden. Stir in diced onion and minced garlic, sauté for 2 to 3 additional minutes until fragrant. Mix in Sazon seasoning, chicken bouillon, tomato sauce, and water. Bring to a boil, cover tightly, reduce heat to low, and simmer without stirring for 15 minutes.
02 -
Remove skillet from heat and let rice sit covered for 15 minutes without stirring. After resting, gently fluff the rice with a fork.
03 -
Slice chicken into thin strips. In a separate skillet over medium-high heat, melt butter with oil. Add chicken, followed by garlic powder, onion powder, chili powder, ground cumin, Sazon seasoning, salt, and pepper. Cook, stirring constantly, for 4 to 5 minutes until fully cooked and lightly browned.
04 -
In a saucepan, combine evaporated milk, Queso Blanco Velveeta, diced green chilies, and grated pepper jack cheese. Cook over medium heat, stirring continuously, until cheese is fully melted and sauce is smooth. Remove from heat and allow to thicken for a few minutes.
05 -
Layer cooked rice onto serving plates, top with chicken, and generously drizzle with warm cheese sauce. Serve immediately. Optionally, warm flour tortillas and fill with the chicken and rice mixture for a handheld option.
# Notes:
01 -
Allowing the rice to rest covered after cooking results in a fluffy texture and prevents sticking.
02 -
For best flavor, use freshly grated cheese in the sauce.