Arroz Con Pollo (Cheesy Chicken and Rice) Recipe

If you’re searching for a vibrant, soul-satisfying comfort food, Arroz Con Pollo (Cheesy Chicken and Rice) will instantly become your new favorite. This dish layers perfectly spiced chicken, fluffy tomato rice, and the dreamiest, creamy cheese sauce for a combination that’s equal parts cozy and irresistible. With every bite, you’ll discover just why this classic remains a staple in so many kitchens — it’s hearty, crowd-pleasing, and filled with flavor and texture in every forkful. Whether you’re cooking for family or sharing with friends, Arroz Con Pollo (Cheesy Chicken and Rice) brings everyone together around the table.

Arroz Con Pollo (Cheesy Chicken and Rice) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Arroz Con Pollo (Cheesy Chicken and Rice) lies in its mix of everyday staples and a few special additions that work magic together. Each ingredient plays a key part, whether it’s lending creaminess, spice, or the signature golden hue—so gather these essentials and let’s dive in!

  • Long Grain White Rice: Choose Basmati or another long-grain variety for the perfect fluffy texture every time.
  • Cooking Oil: Avocado oil is my go-to for a mild flavor and high smoke point, but any neutral oil works well.
  • Yellow Onion: Diced onion brings a gentle, aromatic base that sweetens as it cooks.
  • Garlic Cloves: Fresh garlic infuses the rice with classic, punchy depth you don’t want to skip.
  • Sazon Seasoning: This is the secret for that beautiful color and signature Latin flavor—you’ll use it for both rice and chicken!
  • Chicken Flavored Bouillon: Intensifies the savory note in the rice, making each grain taste rich and full.
  • Tomato Sauce: Lends both flavor and moisture, turning plain rice a lovely rust red.
  • Water: Needed to fluff up the rice and bring all those flavors together.
  • Boneless Skinless Chicken Breasts (or Thighs): Chicken is the protein hero here—slice it thin for juicy results in minimal cook time.
  • Butter: Melts into the chicken for added richness, giving that irresistible finish.
  • Garlic Powder, Onion Powder, Chili Powder, Cumin: These pantry spices mix with Sazon, salt, and pepper to deliver punchy flavor and gentle heat.
  • Salt and Pepper: Just enough to round out and balance all the flavors.
  • Evaporated Milk: The base of the cheese sauce, this adds creamy body without being too heavy.
  • Queso Blanco Velveeta: Melts into pure silk for cheese sauce that smothers beautifully without turning grainy.
  • Diced Chilis: Brings mild heat and zippy flavor—don’t worry, it won’t overpower the dish.
  • Pepper Jack Cheese: For that final creamy, melty, spicy finish in every bite.

How to Make Arroz Con Pollo (Cheesy Chicken and Rice)

Step 1: Toast the Rice and Sauté the Veggies

Start by heating your oil in a large skillet over medium-high. Add the uncooked rice and toast it, stirring constantly, until it’s fragrant and just turning golden—that should take about 3 to 4 minutes. Then toss in the diced onion and minced garlic, stirring until the veggies are soft and the whole pan smells irresistible, another 2 to 3 minutes. This builds the flavor base that sets Arroz Con Pollo (Cheesy Chicken and Rice) apart from basic rice dishes.

Step 2: Simmer the Rice

Stir in the Sazon seasoning, chicken bouillon, tomato sauce, and water. Stir well, bring everything up to a gentle boil, then pop a lid on. Lower the heat all the way down to maintain a soft simmer. Let the rice cook—without lifting the lid or stirring—for 15 minutes. This creates fluffy, separate grains full of flavor and color, and ensures your Arroz Con Pollo (Cheesy Chicken and Rice) has that signature texture.

Step 3: Let the Rice Rest

When the 15 minutes are up, remove the skillet from the heat but keep the lid on. Let the rice steam undisturbed for another 15 minutes. This crucial rest time lets every bit of moisture soak in, resulting in rice that is light, perfectly cooked, and never sticky. Afterward, gently fluff and stir the rice — prepare yourself for the aromatic reward!

Step 4: Cook the Chicken

Slice your chicken thinly so it cooks quickly and absorbs all the flavors. Heat butter and a drizzle of oil in another skillet over medium-high heat, toss in the chicken strips, and sprinkle on the spice blend: garlic powder, onion powder, chili powder, cumin, Sazon, salt, and pepper. Cook, stirring often, until the chicken is no longer pink—about 4 to 5 minutes for juicy, well-seasoned bites that will shine in your Arroz Con Pollo (Cheesy Chicken and Rice).

Step 5: Make the Cheese Sauce

In a saucepan, pour in the evaporated milk, add Queso Blanco Velveeta, diced chilis, and grated pepper jack cheese. Place over medium heat. Stir constantly and watch as the cheeses melt into a lusciously smooth and creamy sauce. Once fully melted and thickened (after a few minutes), remove from the heat and let it cool slightly—it will thicken up just right for drizzling over your chicken and rice.

Step 6: Assemble

Spoon a hearty helping of the tomato rice onto each plate. Top with a generous pile of spiced chicken, then pour as much of the warm cheese sauce as your heart desires over the top. Arroz Con Pollo (Cheesy Chicken and Rice) is now ready to steal the show. If you want to make it extra festive (and fun), stuff everything into warm tortillas and go to town!

How to Serve Arroz Con Pollo (Cheesy Chicken and Rice)

Arroz Con Pollo (Cheesy Chicken and Rice) Recipe - Recipe Image

Garnishes

Take this dish over the top by adding fresh, zippy garnishes. Scatter chopped cilantro, a few rings of green onion, or even a quick squeeze of lime to brighten each bite. For extra richness and visual appeal, dollop on a bit of sour cream or sprinkle with crumbled Cotija. Let your eyes and tastebuds both be satisfied—the finishing touch always makes a difference.

Side Dishes

Round out your Arroz Con Pollo (Cheesy Chicken and Rice) feast with light, crisp sides. A simple salad with crisp romaine, ripe tomatoes, and creamy avocado is refreshing alongside rich, cheesy chicken and rice. Black beans, sweet fried plantains, or roasted veggies also make wonderful, colorful companions for this main dish.

Creative Ways to Present

Don’t be afraid to get playful! Try layering portions in individual bowls, stacking with layers of rice, chicken, and cheese sauce for a dramatic look. Or, use bell pepper halves as edible bowls for a colorful twist. If you’re hosting, set out all the fixings and let guests build their own tortilla wraps with the star of the show, Arroz Con Pollo (Cheesy Chicken and Rice), right at the heart.

Make Ahead and Storage

Storing Leftovers

Leftover Arroz Con Pollo (Cheesy Chicken and Rice) keeps beautifully. Pack leftovers into airtight containers and refrigerate for up to four days. The rice, chicken, and cheese sauce can all be stored together or separately, depending on your preference for reheating and serving later.

Freezing

If you want to freeze, cool the rice and chicken to room temperature before portioning into freezer-safe bags or containers. For best quality, store the cheese sauce separately in its own container. Everything will keep for up to two months in the freezer—and it’s a true treat to pull out on a busy weeknight!

Reheating

To reheat, warm rice and chicken gently in the microwave or on the stovetop, adding a splash of water to loosen if needed. The cheese sauce is best reheated on low, stirring often to return it to creamy, pourable glory. Once hot, assemble as usual and enjoy Arroz Con Pollo (Cheesy Chicken and Rice) all over again.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but be aware it requires a longer cooking time and a bit more liquid. The result will be heartier and slightly nuttier, but still absolutely delicious in your Arroz Con Pollo (Cheesy Chicken and Rice).

Is it possible to make this dish with rotisserie or leftover chicken?

Absolutely! Simply shred or slice your cooked chicken and warm it with the spice blend in a skillet before serving. This shortcut makes Arroz Con Pollo (Cheesy Chicken and Rice) even easier for busy nights.

What can I use instead of Velveeta Queso Blanco?

If you don’t have Velveeta, substitute with another processed melting cheese or a mix of cream cheese and shredded Monterey Jack for that dreamy cheese sauce. The goal is a velvety, pourable sauce that drapes over your chicken and rice.

Are there ways to make this recipe milder or spicier?

Certainly! Dial down the chili powder or use a mild pepper jack if you want things tamer. For more heat, add extra diced chilis, a pinch of cayenne, or garnish with sliced jalapeños. Arroz Con Pollo (Cheesy Chicken and Rice) is easy to customize to your family’s spice preference.

Can I prepare any parts of this dish ahead of time?

The rice and cheese sauce can both be cooked ahead and reheated when needed. Even the chicken can be sliced, seasoned, and kept ready in the fridge. Assemble just before serving for ultimate freshness and ease—perfect for busy days or entertaining.

Final Thoughts

There’s nothing quite like the warmth and satisfaction that comes from a homemade platter of Arroz Con Pollo (Cheesy Chicken and Rice). Whether you’re looking for the taste of home or trying something new, this dish promises comfort, color, and plenty of smiles around the table. Give it a try and you may just find it becomes a regular request in your own kitchen!

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Arroz Con Pollo (Cheesy Chicken and Rice) Recipe

Arroz Con Pollo, also known as Cheesy Chicken and Rice, is a delicious and comforting dish that combines seasoned chicken, flavorful rice, and a creamy cheese sauce. This recipe is perfect for a hearty meal that the whole family will love.

  • Author: Rita
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop, Oven
  • Cuisine: Latin American
  • Diet: Gluten Free

Ingredients

Scale

Rice:

  • 2 Cups Long Grain White Rice (Basmati Rice)
  • 2 tbs Cooking Oil (Avocado Oil)
  • 1 Yellow Onion, Diced
  • 45 Garlic Cloves, minced
  • 1 packet Sazon Seasoning
  • 1 tbs Chicken Flavored Bouillon
  • 16 oz Tomato Sauce
  • 4 Cups Water

Chicken:

  • 2 lbs Boneless Skinless Chicken Breasts (or thighs)
  • 2 tbs Butter
  • 2 tbs Cooking Oil (Avocado Oil)
  • 1 tbs Garlic Powder
  • 1 tbs Onion Powder
  • 1 tbs Chili Powder
  • 1 tbs Cumin
  • 1 packet Sazon Seasoning
  • 1/2 tsp each Salt and Pepper

Cheese Sauce:

  • 12 oz Can of Evaporated Milk
  • 16 oz Queso Blanco Velveeta
  • 7 oz Can of Diced Chilis
  • 8 oz Grated Pepper Jack Cheese

Instructions

  1. Rice: In a skillet, toast rice in oil. Add onion, garlic, Sazon, bouillon, tomato sauce, water. Cook covered on low heat for 15 mins. Let sit for another 15 mins.
  2. Chicken: Slice chicken, cook in butter, oil, and spices until cooked through.
  3. Cheese Sauce: In a saucepan, melt all cheese sauce ingredients over medium heat, stirring constantly. Let thicken.
  4. Assemble: Serve rice topped with chicken and cheese sauce. Enjoy with tortillas if desired.

Notes

  • You can use chicken thighs instead of breasts for a richer flavor.
  • Adjust the spice levels to suit your taste preferences.
  • Leftovers can be refrigerated and reheated; the cheese sauce may need to be thinned with a little milk when reheating.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 8g
  • Sodium: 1200mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 120mg

Keywords: Arroz Con Pollo, Chicken and Rice, Cheesy Chicken, Comfort Food, Latin American Recipe

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