Cheesy Arroz con Pollo layers tomato-seasoned rice, deeply seasoned strips of chicken, and a velvety green-chile queso sauce. Each component is cooked with its own precise method, so the rice stays fluffy, the chicken browns quickly, and the cheese sauce remains creamy.
The recipe serves 6 and takes about 44 minutes, including 14 minutes of preparation and 30 minutes of cooking. The most important rice rule is simple: once covered, do not stir. A full 15-minute rest off the heat completes the grains before plating.
Cheesy Arroz con Pollo Ingredients
For the rice, use 2 cups long-grain white rice or basmati, 2 tablespoons avocado oil, 1 diced onion, 4 to 5 minced garlic cloves, 1 packet Sazon, 1 tablespoon chicken bouillon, 16 ounces tomato sauce, and 4 cups water.
For the chicken, use 2 pounds chicken breasts, 2 tablespoons butter, 2 tablespoons avocado oil, 1 tablespoon each garlic powder, onion powder, chili powder, and cumin, 1 packet Sazon, ½ teaspoon salt, and ½ teaspoon pepper. The sauce needs 12 ounces evaporated milk, 16 ounces Queso Blanco Velveeta, 7 ounces diced green chiles, and 8 ounces pepper jack.
If you enjoy this recipe, you may also like Pizza Hamburger Helper.
How to Make Cheesy Arroz con Pollo
- Heat 2 tablespoons avocado oil and toast the rice for 3 to 4 minutes. Add diced onion and garlic; cook 2 to 3 minutes.
- Add the rice Sazon, bouillon, tomato sauce, and water. Bring to a boil, cover, lower the heat, and cook 15 minutes without stirring. Remove from heat, leave covered 15 minutes, then fluff.
- Cut chicken into strips and coat with garlic powder, onion powder, chili powder, cumin, Sazon, salt, and pepper.
- Heat butter and the remaining 2 tablespoons avocado oil. Cook chicken strips for 4 to 5 minutes, until cooked through.
- Gently melt evaporated milk, Queso Blanco Velveeta, diced green chiles, and pepper jack until smooth.
- Plate rice, add chicken, and spoon cheese sauce over the top.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Toast Two Cups of Rice
Soften Onion and Garlic
Cover the Tomato Rice and Do Not Stir
Season Every Chicken Strip
Cook the Chicken in Butter and Avocado Oil
Melt the Green-Chile Queso Gently
Rest and Fluff the Rice
Plate in Three Distinct Layers
Conclusion
Toast rice for 3 to 4 minutes, cook onion and garlic for 2 to 3, then add seasonings and liquids. Cover on low for 15 minutes without stirring and rest covered off heat for 15. Cook seasoned chicken strips for 4 to 5 minutes, melt the exact queso sauce gently, and layer to serve.
Frequently Asked Questions
- → Can I use basmati rice?
Yes. Use 2 cups basmati or another long-grain white rice.
- → Why should I not stir the covered rice?
Leaving it undisturbed preserves steam and helps the grains cook evenly without becoming sticky.
- → How do I know the chicken is safe?
The strips should be cooked through with no pink center and reach 165°F.
- → How many servings does Cheesy Arroz con Pollo make?
It makes 6 servings and takes about 44 minutes total.