Arroz Con Pollo Cheesy Chicken (Print Version)
# 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
# Instructions:
01 -
Toast the rice in oil over medium/high heat in a skillet, stirring continuously for 3-4 minutes. Add diced onion and minced garlic, cooking for another 2-3 minutes. Stir in Sazon seasoning, bouillon, tomato sauce, and water. Bring to a boil, reduce to a very low simmer, and cover. Cook for 15 minutes. Remove from heat and allow to sit, covered, for another 15 minutes without stirring. Gently mix before serving.
02 -
Slice the chicken into thin strips. Heat butter and oil in a skillet over medium/high heat. Add the chicken along with garlic powder, onion powder, chili powder, cumin, Sazon seasoning, salt, and pepper. Cook while stirring constantly until fully cooked, about 4-5 minutes.
03 -
In a saucepan, combine evaporated milk, queso blanco Velveeta, diced chilis, and pepper jack cheese. Cook over medium heat, stirring constantly, until the cheese is fully melted and the sauce thickens slightly.
04 -
Plate the rice, top with cooked chicken, and drizzle generously with the cheese sauce. Optionally, serve with warmed tortillas.