This hearty Arroz Con Pollo combines seasoned Mexican rice, savory grilled chicken, and a rich, creamy cheese sauce. It is a satisfying meal that brings the flavor of a Mexican restaurant directly to your home kitchen.

List of ingredients

2 cups long grain white rice (Basmati recommended) – used as the base.
2 tbs cooking oil (such as avocado oil) – for toasting the rice.
1 yellow onion, diced – adds aromatic flavor to the rice.
4-5 garlic cloves, minced – provides a pungent, savory depth.
1 packet sazon seasoning – for authentic color and flavor.
1 tbs chicken flavored bouillon – enhances the savory notes of the rice.
16 oz tomato sauce – gives the rice a rich, reddish hue.
4 cups water – the liquid for cooking the rice.
2 lbs boneless skinless chicken breasts or thighs – the main protein.
2 tbs butter – for searing the chicken.
2 tbs cooking oil (such as avocado oil) – prevents butter from burning.
1 tbs garlic powder – for seasoning the chicken.
1 tbs onion powder – adds a sweet, savory layer.
1 tbs chili powder – provides mild warmth.
1 tbs cumin – adds earthy, traditional flavor.
1 packet sazon seasoning – for consistent coloring and taste.
1/2 tsp salt – enhances overall flavor.
1/2 tsp pepper – adds a touch of spice.
12 oz can evaporated milk – creates a creamy sauce base.
16 oz queso blanco Velveeta – provides a smooth, melted texture.
7 oz can diced chilies – adds a mild kick to the cheese.
8 oz grated pepper jack cheese – adds sharpness and a bit of heat.

step-by-step instructions

Toast the rice: Heat 2 tbs oil in a skillet over medium-high heat and toast the rice for 3-4 minutes, stirring continuously.
Sauté aromatics: Add the diced onion and minced garlic to the rice and cook for another 2-3 minutes.
Simmer the rice: Stir in the sazon, chicken bouillon, tomato sauce, and water. Bring to a boil, then cover with a lid and reduce heat to a simmer for 15 minutes. Do not stir during this time.
Rest the rice: Remove the skillet from the heat and let the rice sit covered for another 15 minutes. Do not stir the rice while it rests.
Fluff: Gently stir the rice once the resting period is over.
Prepare the chicken: Slice the chicken breasts or thighs into very thin strips.
Sear the chicken: Heat butter and oil in a skillet over medium-high heat. Add the chicken strips to the pan.
Season the meat: Sprinkle in the garlic powder, onion powder, chili powder, cumin, sazon, salt, and pepper.
Cook the chicken: Stir constantly for 4-5 minutes or until the chicken is thoroughly cooked (internal temperature of 165 degrees).
Make the cheese sauce: Combine evaporated milk, queso blanco Velveeta, diced chilies, and pepper jack cheese in a saucepan over medium heat.
Melt the cheese: Stir continuously until the cheese is fully melted, then let it sit for a few minutes to thicken.
Assemble: Place a portion of rice on a plate, top with the seasoned chicken, and drizzle the cheese sauce over the top.

Cooking Techniques for Better Results

Properly Toasting the Rice

Toasting the rice grains in oil before adding liquid creates a nuttier flavor and prevents the rice from becoming too sticky. Ensure you stir constantly so the grains brown evenly without burning.

Controlling the Simmer

Keep the heat very low during the simmering phase to avoid scorching the bottom of the pan. Once the lid is on, resisting the urge to stir is crucial for achieving the correct texture.

Slicing Chicken for Speed

Cut the chicken into very thin strips to ensure they cook quickly and evenly. This prevents the outside from overcooking while the center remains raw.

Monitoring Meat Temperature

Use a digital meat thermometer to confirm the chicken has reached 165 degrees Fahrenheit. This ensures safety while preventing the meat from becoming dry and rubbery.

Ingredient Substitutions and Alternatives

Selecting Different Rice Varieties

While Basmati is recommended for its fluffiness, long-grain jasmine rice is a great alternative. Avoid using short-grain or arborio rice, as they will be too creamy and sticky for this dish.

Substituting the Cheese

If you cannot find queso blanco Velveeta, standard white Velveeta or a blend of cream cheese and sharp white cheddar can work. Adjust the milk quantity to maintain a pourable consistency.

Alternative Cooking Oils

Avocado oil is ideal due to its high smoke point, but grapeseed or canola oil are suitable replacements. Avoid using extra-virgin olive oil for toasting the rice as it may smoke at high heat.

DIY Sazon Alternative

If sazon packets are unavailable, mix together ground coriander, cumin, garlic powder, and a pinch of turmeric or paprika. This mimics the earthy flavor and orange-red color of the original seasoning.

Serving and Presentation Ideas

Tortilla Pairings

Serve this dish with warm flour tortillas for a soft wrap or corn tortillas for a more traditional taste. Heating them on a dry griddle for 30 seconds per side improves the flavor.

Fresh Garnish Additions

Top the final plate with chopped fresh cilantro and a squeeze of lime juice to cut through the richness of the cheese. Sliced radishes or pickled red onions add a nice crunch.

Complementary Side Dishes

Refried beans or a side of seasoned black beans pair perfectly with this meal. A simple corn salad with lime and salt also provides a refreshing contrast to the creamy sauce.

Plating for Impact

Start with a wide mound of rice, lean the chicken strips against the rice, and pour the cheese sauce over the center. This creates a visually appealing height on the plate.

Storage and Reheating Instructions

Refrigeration Guidelines

Store the rice, chicken, and cheese sauce in separate airtight containers in the refrigerator. This prevents the rice from absorbing too much moisture from the sauce and keeps the chicken firm.

Freezing the Components

The cooked chicken and rice can be frozen for up to two months. However, the cheese sauce does not freeze well and may separate; it is best to make the sauce fresh.

Best Reheating Methods

Reheat the rice and chicken in a skillet with a tablespoon of water or broth to restore moisture. Cover and heat on low to steam the rice back to its original texture.

Reviving the Cheese Sauce

Warm the cheese sauce in a small pot over very low heat. Stir in a teaspoon of milk or water if the sauce has become too thick during refrigeration.

Planning and Preparation

Advance Rice Preparation

The rice can be prepared a few hours ahead of time and kept warm in the pot. Just ensure it remains covered to retain the necessary moisture.

Prepping the Protein

Slice and season the chicken in advance and store it in a bowl in the fridge. This makes the final cooking process take only a few minutes.

Creating a Spice Blend

Mix all the dry chicken seasonings (garlic powder, onion powder, chili powder, cumin, sazon, salt, and pepper) in a small jar. This prevents you from fumbling with multiple spice bottles while the chicken is searing.

Troubleshooting Common Issues

Fixing Mushy Rice

Mushy rice usually happens from too much water or stirring during the simmer. Next time, ensure the liquid ratio is exact and keep the lid closed until the resting period is finished.

Preventing Burnt Rice Bottoms

If the bottom of the rice burns, the heat was likely too high. Use a heavy-bottomed skillet to distribute heat more evenly and ensure the burner is on the lowest possible setting.

Correcting Grainy Cheese Sauce

A grainy sauce occurs when the cheese is heated too quickly and the fats separate. Keep the heat medium-low and stir constantly to ensure a smooth emulsion.

Preventing Dry Chicken

Dry chicken is the result of overcooking. Since the strips are thin, they cook very rapidly; remove them from the heat the moment they reach the safe temperature.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs are an excellent substitute as they are juicier and more flavorful than breasts.

How do I make the dish less spicy?

To reduce the heat, use a mild pepper jack cheese or replace it with mozzarella. You can also omit the diced chilies from the cheese sauce.

What if I don’t have evaporated milk?

You can substitute evaporated milk with heavy cream or a mixture of whole milk and a tablespoon of butter, though the consistency may be slightly thinner.

Can I use a different type of Velveeta?

Standard yellow Velveeta can be used, though it will change the color of the sauce from white to yellow. The flavor remains very similar.

Cheesy Chicken and Rice (Arroz Con Pollo)

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Author: samanthahayes
Total Time: 44 minutes
Yield: 6 servings 1x
Diet: General

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Description

A popular dish found in many Mexican restaurants that consists of Mexican rice, seasoned grilled chicken and a creamy cheese sauce!

Ingredients

Scale

2 Cups Long Grain White Rice
2 tbs Cooking Oil
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
1/2 tsp Salt
1/2 tsp Pepper
12 oz Can of Evaporated Milk
16 oz Queso Blanco Velveeta
7 oz Can of Diced Chilis
8 oz Grated Pepper Jack Cheese

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Instructions

Rice: In a skillet over medium/high heat, toast the rice in the oil, stirring continuously for 3-4 minutes. Add in the onion and garlic and cook for 2-3 more minutes. Stir in the Sazon, the bouillon, the tomato sauce and the water. Bring to a boil. Put the lid on. Reduce heat to a simmer and let cook for 15 minutes. DO NOT STIR! Take it off the heat, and let it sit for another 15 minutes and again DO NOT STIR. After 15 minutes, gently stir it.
Chicken: Slice the chicken into very thin strips. Heat the butter and oil in a skillet over medium/high heat. Add the chicken in, then add the spices. Cook and stir constantly until thoroughly cooked, which should only take about 4-5 minutes.
Cheese Sauce: In a sauce pan add the evaporated milk, Queso Blanco Velveeta, diced chilis and Pepper Jack cheese and cook over medium heat, stirring constantly until all of the cheese is melted. Allow it to sit for a few minutes to thicken up.
Assembly: Assemble the rice on the plate, followed by some chicken, and then drizzle as much cheese sauce on top as you want.

Notes

Serve with warm flour or corn tortillas. Fresh jalapenos and hot salsa are great additions.

Prep Time: 14 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American, Mexican, Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 920 kcal
Sugar: 12 g
Sodium: 1850 mg
Fat: 48 g
Saturated Fat: 24 g
Unsaturated Fat: 20 g
Trans Fat: 1 g
Carbohydrates: 68 g
Fiber: 4 g
Protein: 52 g
Cholesterol: 165 mg