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Arroz Con Pollo Cheesy Chicken is the kind of comfort food that wins everyone over at the dinner table. Picture juicy grilled chicken layered on vibrant rice and smothered in a silky cheese sauce. Inspired by classic Mexican family recipes and souped up with bold flavors, this dish has become a favorite at our weeknight gatherings.
I first made this after a long day when my family wanted something cheesy and hearty. Now we crave it on rainy nights and special occasions.
Ingredients
- Long grain white rice: such as Basmati for fluffy texture that does not clump
- Cooking oil: choose avocado or canola oil for a high smoke point and clean flavor
- Yellow onion: adds gentle sweetness and depth use one with tight skin
- Fresh garlic: brings natural heat and aroma always use firm unblemished cloves
- Sazon seasoning: gives classic Latin flavor look for brands with annatto for color
- Chicken flavored bouillon: boosts savory notes opt for one with low sodium
- Tomato sauce: provides rich color and tang pick a brand with simple ingredients
- Water: to hydrate rice and marry flavors
- Boneless skinless chicken breasts or thighs: for juiciness and ease thigh pieces add extra flavor
- Butter: enriches the sear on chicken use unsalted for more control
- Cooking oil: helps create a golden crust on the chicken choose a neutral type
- Garlic powder: homemade or fresh dried for strong flavor
- Onion powder: gives extra seasoning to chicken
- Chili powder: for gentle warmth and color use a fresh packet
- Cumin: offers earthiness and depth always freshest when bought whole and ground at home
- More Sazon seasoning: for authentic taste
- Salt and pepper: to balance seasoning use kosher salt and fresh peppercorns
- Evaporated milk: makes the cheese sauce creamy with less fat than cream
- Queso blanco Velveeta: for ultra-smooth melt and cheese pull
- Canned diced chilis: for bright green chili flavor choose mild or hot
- Pepper jack cheese: for zingy melt and a stretch in your sauce
Step-by-Step Instructions
- Toast the Rice:
- Pour long grain white rice into a dry skillet with cooking oil over medium high heat. Stir continuously for three to four minutes until the grains turn toasty and fragrant. Add diced onion and minced garlic then cook for two to three minutes more. When the onion is soft stir in Sazon seasoning and chicken bouillon. Add tomato sauce and water. Stir well and bring everything to a rolling boil. Cover the skillet mix and immediately turn down to very low heat. Let it simmer for fifteen minutes then take the skillet off the heat and let it sit undisturbed with the lid on for another fifteen minutes. The steam finishes cooking the rice and keeps it fluffy. Stir gently after resting.
- Cook the Chicken:
- Trim and slice chicken into very thin strips for faster and more even cooking. In a separate skillet heat butter and oil over medium high heat until the butter melts completely. Add the chicken and immediately sprinkle in garlic powder onion powder chili powder cumin Sazon salt and pepper. Cook and toss the chicken frequently so all pieces brown evenly. After four to five minutes cut a piece to make sure it is completely cooked through.
- Make the Cheese Sauce:
- Place evaporated milk queso blanco Velveeta diced chilis and shredded pepper jack cheese in a small saucepan. Set over medium heat and stir continuously until all the cheese is melted and the mixture becomes smooth. If you like your sauce on the thicker side turn off the heat and let it sit for a few minutes before serving.
- Plate and Serve:
- Spoon generous scoops of rice onto a plate. Arrange the cooked chicken strips on top. Drizzle everything with plenty of hot cheese sauce. For an added touch serve with warm tortillas on the side so everyone can make their own cheesy wraps.
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My favorite part is always how the queso sauce melds into the rice when it is fresh off the stove. We always have a family debate over who gets the last drizzle of cheese.
Storage Tips
Arroz Con Pollo Cheesy Chicken saves beautifully. Store leftovers in airtight containers in the fridge for three or four days. Microwave gently or reheat in a covered oven dish with a few drops of water to keep things moist. Keep cheese sauce in a separate container to avoid soggy rice.
Ingredient Substitutions
No queso blanco Velveeta Use cheddar or Monterey jack. If you prefer dark meat use chicken thighs for deeper flavor. No Sazon seasoning Use a mix of ground annatto coriander and garlic powder.
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Serving Suggestions
I love topping mine with diced fresh cilantro jalapeños or a squeeze of lime juice. Serve with charred corn on the cob or a simple green salad for a complete meal. Warm flour tortillas make great wraps if you are feeling hands on.
Cultural Context
Arroz con pollo has roots throughout Latin America especially in Puerto Rico and Mexico. This recipe adds a Tex Mex twist with the cheesy sauce a nod to the way families adapt classic dishes to new traditions. It brings people together and always reminds me of big gatherings growing up.
Frequently Asked Questions
- → How can I keep the rice fluffy and prevent sticking?
Toast the rice in oil before simmering and ensure you let it rest covered after cooking before stirring. This technique keeps it tender and fluffy.
- → Can I use chicken thighs instead of breasts?
Yes, either boneless skinless thighs or breasts work well and add juiciness and flavor to the dish.
- → What cheeses are best for the creamy sauce?
Using queso blanco Velveeta with pepper jack creates a smooth, flavorful sauce with a slight kick.
- → Is it possible to make this dish ahead?
Both rice and chicken can be prepped ahead, but warm the cheese sauce just before serving for best consistency.
- → What are good serving suggestions?
Serve with warm tortillas, a side of fresh salsa, or sliced avocado for extra freshness and flavor.