Cheesy Arroz Con Pollo Recipe

Looking for a comforting and flavorful meal that will have your family rushing to the dinner table? Look no further than this mouthwatering Arroz Con Pollo Cheesy Chicken recipe! This delightful dish brings together tender chicken, seasoned rice, and a silky queso sauce that will have everyone asking for seconds.

When you’re in the mood for cozy flavors with a hint of Tex-Mex flair, this cheesy Arroz Con Pollo is the perfect go-to recipe. The gooey drizzle of the queso blanco cheese sauce is a showstopper, and the way it melts over the chicken and rice is simply irresistible. Whether it’s a weeknight dinner or a family potluck, this dish is sure to impress even the most discerning palates.

The combination of creamy cheese sauce, spiced rice, and succulent chicken strips in this Arroz Con Pollo Cheesy Chicken recipe is a true crowd-pleaser. With the option to customize by adding seasonal vegetables or swapping out cheeses, you can make it your own. Get ready to savor every bite of this comforting and delicious dish that is bound to become a favorite in your home!

Quick Benefits

• Basmati rice keeps grains separate, absorbing flavors for a fragrant dish.
• Boneless thighs offer moisture and richness for succulent chicken strips.
• Creamy queso blanco and pepper jack create a silky, gooey cheese sauce.
• Easily customizable: switch cheddar or Monterey jack for a personal touch.

Why You’ll Love This Cheesy Arroz Con Pollo Recipe Recipe

• The combination of tender chicken strips, seasoned rice, and silky queso sauce creates a crowd-pleasing, comforting dish with a Tex-Mex flair.
• The gooey, creamy, and dreamily meltable queso blanco cheese sauce is a highlight of this recipe, loved by both kids and adults alike.
• Leftovers can be stored easily for up to three days in the fridge, with tips provided for freezing and reheating to maintain the dish’s creamy texture.
• Versatile recipe adaptations allow for ingredient substitutions based on availability, making it convenient for different preferences and dietary needs.
• Garnishing options like chopped cilantro or a squeeze of fresh lime add a bright finish to the dish, while serving with warm tortillas and a green salad enhances the overall dining experience.
• The recipe offers a fusion of Latin and Tex-Mex flavors, combining saffron rice, chicken, and vegetables with a gooey cheese sauce that appeals to a wide range of taste preferences.
• The dish can be easily customized with seasonal ingredients like summer corn, bell pepper, or roasted winter squash, providing a fresh twist to the classic recipe.
• The recipe has received rave reviews from friends and family, making it a guaranteed hit at gatherings and events, with leftovers that reheat beautifully.
• Freezing and reheating tips are provided, making it a convenient make-ahead option for busy days or meal prep, ensuring that the dish is always ready to enjoy.
• Pro tips included in the recipe, such as using Basmati rice for better flavor absorption, boneless thighs for added richness, and letting the rice steam to perfection, guarantee a successful cooking experience.

Ingredients for Cheesy Arroz Con Pollo Recipe

Rice

• 4 cups water
• 16 ounces tomato sauce
• 1 tablespoon chicken flavored bouillon
• 2 cups long grain white rice (such as Basmati)
• 4 garlic cloves, minced
• 1 packet Sazon seasoning
• 2 tablespoons cooking oil (avocado oil recommended)
• 1 yellow onion, diced

Chicken

• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 packet Sazon seasoning
• 1/2 teaspoon kosher salt
• 2 tablespoons cooking oil (avocado oil recommended)
• 1/2 teaspoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 2 tablespoons butter
• 2 pounds boneless skinless chicken breasts or thighs

Cheese Sauce

• 8 ounces grated pepper jack cheese
• 16 ounces Queso Blanco Velveeta, cubed
• 7 ounce can diced green chilies
• 12 ounce can evaporated milk

Pro Tips for Cheesy Arroz Con Pollo Recipe

Pro tip: For a flavorful rice base, allow the rice to sit covered after cooking to absorb the remaining steam and finish cooking gently, resulting in perfectly cooked grains. Use long grain white rice like Basmati for a light and fluffy texture that complements the cheesy chicken dish well.

Pro tip: To save time, substitute rotisserie chicken for cooked chicken strips. Additionally, if you can’t find Sazon seasoning, create a homemade blend using paprika, garlic powder, coriander, and ground annatto. Feel free to customize the dish by adding seasonal vegetables like bell peppers or fresh tomatoes for a colorful and fresh twist.

How to Make Cheesy Arroz Con Pollo Recipe

Step 1: Prepare the Rice

In a skillet over medium-high heat, heat oil. Add rice and toast for 3 to 4 minutes until lightly golden, stirring frequently. Stir in diced onion and minced garlic, sauté for 2 to 3 minutes. Add Sazon seasoning, chicken bouillon, tomato sauce, and water. Bring to a boil, cover, reduce heat to low, and simmer undisturbed for 15 minutes.

Step 2: Rest the Rice

Take the skillet off the heat and allow the rice to sit covered for 15 minutes without stirring. Fluff the rice with a fork after resting.

Step 3: Prepare the Chicken

Cut the chicken into thin strips. In a skillet over medium-high heat, melt butter with oil. Add the chicken, season with garlic powder, onion powder, chili powder, ground cumin, Sazon seasoning, salt, and pepper. Cook while stirring for 4 to 5 minutes until fully cooked and lightly browned.

Step 4: Make the Cheese Sauce

Combine evaporated milk, Queso Blanco Velveeta, diced green chilies, and grated pepper jack cheese in a saucepan. Cook over medium heat, stirring constantly until cheese is melted and sauce is smooth. Remove from heat and let thicken for a few minutes.

Step 5: Assemble and Serve

Divide cooked rice onto plates, top with chicken, drizzle with warm cheese sauce, and serve. Optionally, warm flour tortillas and fill with chicken and rice mixture for a handheld option.

Storage Tips

To store the finished Arroz Con Pollo Cheesy Chicken dish, leftovers can be kept in individual airtight containers in the refrigerator for up to three days. For longer storage, freeze the rice and chicken together in one container and keep the cheese sauce separate. When reheating, gently warm the cheese sauce over low heat and whisk it to restore its creamy texture.

To freeze the dish for later consumption, assemble the cooked rice and chicken in one large container and freeze it flat. Place the cheese sauce in a separate freezer bag. Thaw both in the refrigerator before gently warming over low heat. If the cheese sauce is too thick after thawing, you can add a splash more milk to reach the desired consistency. This cheesy Arroz Con Pollo is a versatile and comforting dish that can easily be enjoyed again with proper storage and reheating methods.

Ingredient Substitutions

If you cannot find Sazon seasoning, a blend of paprika, garlic powder, coriander, and ground annatto can be used as a substitute. Rotisserie chicken can also be a time-saving option instead of cooking chicken strips from scratch.

In terms of cheese options, cheddar or Monterey jack can be used as replacements for Queso Blanco if needed. These cheeses will provide a similar gooey texture and flavor profile to the dish. Additionally, you can customize the dish further by adding seasonal vegetables like sweet summer corn, bell peppers, or roasted winter squash for a fresh twist on the recipe.

Serving Suggestions

For a fun twist on serving this cheesy Arroz Con Pollo, try layering the seasoned rice and chicken in individual mini cast-iron skillets, topping each with a generous amount of the queso sauce. Bake until bubbly and golden brown, then serve with warm tortillas and a side of fresh pico de gallo for a delightful Tex-Mex experience.

To take your Arroz Con Pollo to the next level, consider turning it into a cheesy chicken burrito bowl. Start with a base of the seasoned rice and chicken, then drizzle the queso sauce over the top. Add a spoonful of black beans, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve with tortilla chips for dipping and enjoy a deconstructed, cheesy twist on a classic favorite.

FAQs for Cheesy Arroz Con Pollo Recipe

Can I substitute the Queso Blanco Velveeta with a different type of cheese?

Yes, you can use cheddar or Monterey jack cheese as alternatives to Queso Blanco if those are more easily available.

How should I store leftovers of this Arroz Con Pollo Cheesy Chicken dish?

You can store leftovers in individual airtight containers in the fridge for up to three days. For longer storage, freeze the rice and chicken together, keeping the cheese sauce separate. Reheat the cheese sauce gently over low heat, whisking it to bring back its creamy texture.

What can I do if I cannot find sazon seasoning for this recipe?

If you cannot find sazon seasoning, you can create a blend of paprika, garlic powder, coriander, and ground annatto as a substitute.

How can I adjust the level of spiciness in this Arroz Con Pollo dish?

The heat level in this dish can be adjusted by using less chili powder and diced green chilies or by adding more cheese to balance out the spice.

Conclusion

As you venture into making this comforting Arroz Con Pollo Cheesy Chicken dish, remember that cooking is all about making it your own. Feel free to swap ingredients, adjust spice levels, and add seasonal vegetables to suit your taste. Whether you’re hosting a gathering or simply craving a cozy meal, this recipe is sure to bring smiles to the table and warm hearts with its delicious flavors.

Embrace the Tex-Mex twist with the gooey cheese sauce that elevates the classic Arroz Con Pollo to a whole new level of comfort. Remember to savor each bite and enjoy the process of creating a meal that brings joy to those you share it with. So gather your loved ones, set the table with warm tortillas, and indulge in the heartwarming goodness of Arroz Con Pollo Cheesy Chicken. Cheers to good food, good company, and the simple pleasure of a well-made dish!

Cheesy Arroz Con Pollo Recipe

“Cheesy Arroz Con Pollo: Tender chicken with seasoned rice, silky queso sauce—comfort with a Tex-Mex twist, perfect for cozy family dinners.”

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Prep Time25 min

Cook Time35 min

Total Time60 min

CuisineMexican American

Skill LevelEasy

Servings8 Servings (Serves approximately 8 portions)

Ingredients

Rice

• 4 cups water
• 16 ounces tomato sauce
• 1 tablespoon chicken flavored bouillon
• 2 cups long grain white rice (such as Basmati)
• 4 garlic cloves, minced
• 1 packet Sazon seasoning
• 2 tablespoons cooking oil (avocado oil recommended)
• 1 yellow onion, diced

Chicken

• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 packet Sazon seasoning
• 1/2 teaspoon kosher salt
• 2 tablespoons cooking oil (avocado oil recommended)
• 1/2 teaspoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 2 tablespoons butter
• 2 pounds boneless skinless chicken breasts or thighs

Cheese Sauce

• 8 ounces grated pepper jack cheese
• 16 ounces Queso Blanco Velveeta, cubed
• 7 ounce can diced green chilies
• 12 ounce can evaporated milk

Instructions

1. Prepare the Rice: In a skillet over medium-high heat, heat oil. Add rice and toast for 3 to 4 minutes until lightly golden, stirring frequently. Stir in diced onion and minced garlic, sauté for 2 to 3 minutes. Add Sazon seasoning, chicken bouillon, tomato sauce, and water. Bring to a boil, cover, reduce heat to low, and simmer undisturbed for 15 minutes.
2. Rest the Rice: Take the skillet off the heat and allow the rice to sit covered for 15 minutes without stirring. Fluff the rice with a fork after resting.
3. Prepare the Chicken: Cut the chicken into thin strips. In a skillet over medium-high heat, melt butter with oil. Add the chicken, season with garlic powder, onion powder, chili powder, ground cumin, Sazon seasoning, salt, and pepper. Cook while stirring for 4 to 5 minutes until fully cooked and lightly browned.
4. Make the Cheese Sauce: Combine evaporated milk, Queso Blanco Velveeta, diced green chilies, and grated pepper jack cheese in a saucepan. Cook over medium heat, stirring constantly until cheese is melted and sauce is smooth. Remove from heat and let thicken for a few minutes.
5. Assemble and Serve: Divide cooked rice onto plates, top with chicken, drizzle with warm cheese sauce, and serve. Optionally, warm flour tortillas and fill with chicken and rice mixture for a handheld option.