Arroz Con Pollo Cheesy Chicken (Print Format)
Juicy grilled chicken, zesty rice, and rich cheese sauce in a comforting Mexican-inspired dish.
# Ingredients:
→ Rice
01 -
2 cups long grain white rice (e.g., Basmati)
02 -
2 tablespoons cooking oil (e.g., avocado oil)
03 -
1 yellow onion, diced
04 -
4-5 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 (e.g., avocado oil)
12 -
1 tablespoon garlic powder
13 -
1 tablespoon onion powder
14 -
1 tablespoon chili powder
15 -
1 tablespoon cumin
16 -
1 packet Sazon seasoning
17 -
1/2 teaspoon salt
18 -
1/2 teaspoon pepper
→ Cheese Sauce
19 -
12 ounces evaporated milk
20 -
16 ounces queso blanco Velveeta
21 -
7 ounces canned diced chilis
22 -
8 ounces grated pepper jack cheese
# Steps:
01 -
In a skillet over medium/high heat, toast the rice in the oil, stirring continuously for 3-4 minutes. Add the onion and garlic, cooking for 2-3 more minutes. Stir in the Sazon, bouillon, tomato sauce, and water. Bring to a boil. Cover and reduce to a simmer for 15 minutes, ensuring very low heat to avoid burning. Remove from heat and let sit, covered, for another 15 minutes without stirring. Gently stir after resting.
02 -
Slice the chicken into very thin strips. Heat butter and oil in a skillet over medium/high heat. Add the chicken and spices, cooking and stirring constantly until fully cooked, approximately 4-5 minutes.
03 -
In a saucepan, combine all cheese sauce ingredients. Cook over medium heat, stirring constantly, until the cheese is fully melted. Allow to sit for a few minutes to thicken.
04 -
Place the rice on a plate, top with chicken, and drizzle the cheese sauce over. Optionally, serve with warmed tortillas.