If you crave a comforting and vibrant meal that combines rich flavors with creamy, cheesy goodness, this Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe is an absolute must-try. With tender chicken pieces cooked alongside fragrant spices, colorful veggies, and melted cheeses, this dish bursts with warmth and soul. It’s perfect for dinner any night of the week and even better when you want to impress family or friends with minimal fuss. The cheesy finish makes each bite irresistibly luscious, turning a classic dish into something special and memorable.
Ingredients You’ll Need
These ingredients are straightforward and work harmoniously to create the perfect balance of taste, texture, and color in the dish. Each one is essential, from the tender chicken to the vibrant bell peppers and the blend of cheeses that give it its signature creamy finish.
- 1 lb boneless, skinless chicken breasts or thighs: Cut into bite-sized pieces for quick, even cooking and tenderness.
- 1 tsp garlic powder: Adds depth and a mild garlicky aroma to the chicken seasoning.
- 1 tsp onion powder: Enhances the savory profile without needing fresh onions in the seasoning mix.
- 1 tsp paprika: Brings a subtle smoky undertone and a lovely red hue.
- 1/2 tsp ground cumin: Offers a warm, earthy spice that complements the other flavors beautifully.
- Salt and black pepper to taste: Essential for bringing all the ingredients together and balancing flavors.
- 2 tbsp olive oil (for chicken): Helps in browning the chicken evenly with a rich, fruity base taste.
- 1 cup long-grain white rice: Provides the hearty, fluffy base that soaks up all the delicious broth and cheese.
- 2 tbsp olive oil (for rice): Used to sauté veggies and rice, preventing sticking and adding flavor.
- 1 small onion (chopped): Offers sweetness and texture that mellow out under heat.
- 1 red or green bell pepper (chopped): Adds crunch, color, and a mild sweetness that enlivens the dish.
- 3 garlic cloves (minced): Fresh garlic infuses the dish with bright pungency and warmth.
- 1 tsp ground cumin: Reappears here to make sure the rice is as flavorful as the chicken.
- 1/2 tsp smoked paprika: Deepens the flavor with a smokier note, balancing the creaminess.
- 1/4 tsp turmeric (optional): Adds a golden color and subtle earthiness, making the dish visually stunning.
- 2 cups chicken broth: The liquid that cooks the rice and keeps everything moist and flavorful.
- 1/2 cup tomato sauce: Contributes acidity and richness, marrying all elements together.
- 1/2 cup frozen peas (optional): For a pop of sweetness and freshness that brightens the final dish.
- 1 cup shredded cheddar cheese: Delivers creamy, sharp flavor that melts into the rice beautifully.
- 1/2 cup shredded mozzarella cheese: Adds gooey, stretchy texture to the cheesy mix.
- Chopped fresh cilantro (for garnish): Brings a refreshing herbal lift to every bite.
- Lime wedges (for serving): Their zesty brightness cuts through the richness perfectly.
How to Make Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe
Step 1: Season and Brown the Chicken
Start by tossing the bite-sized chicken pieces with garlic powder, onion powder, paprika, ground cumin, salt, and pepper. This flavorful coat makes sure every bite is packed with character. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add the seasoned chicken. Brown the pieces until golden on all sides but not cooked through—this locks in moisture and develops a rich taste foundation.
Step 2: Sauté the Vegetables and Rice
Remove the chicken and set it aside. In the same skillet, add another 2 tablespoons of olive oil and sauté the chopped onion and bell pepper until they soften and become fragrant. Stir in the minced garlic, ground cumin, smoked paprika, and optional turmeric, letting the spices bloom in the oil. Next, add the long-grain rice and gently toast it with the veggies for a couple of minutes, ensuring each grain is coated with the aromatic mixture.
Step 3: Add Liquids and Simmer
Pour in the chicken broth and tomato sauce, stirring thoroughly. Return the browned chicken to the skillet, nestling it into the rice mixture. Bring everything to a gentle simmer, then cover and reduce heat to low. Allow it to cook undisturbed for about 20 minutes or until the rice is tender and the chicken is fully cooked. If you’re including peas, stir them in during the last 5 minutes of cooking to keep their vibrant green color and slight crunch.
Step 4: Melt in the Cheeses
Once the rice and chicken are perfectly cooked, sprinkle the shredded cheddar and mozzarella evenly over the top. Cover the skillet briefly to let the heat melt the cheeses into a luscious, creamy blanket that ties the whole dish together. The cheeses add richness and a delightful gooey texture that makes this Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe stand out from the crowd.
How to Serve Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe
Garnishes
A sprinkle of freshly chopped cilantro brightens each plate with fresh herbal notes and beautiful color contrast. Don’t forget the lime wedges — just a squeeze over the cheese-laden rice adds a wonderful tang that balances the creaminess perfectly.
Side Dishes
This dish shines on its own but pairs wonderfully with a crisp green salad, roasted vegetables, or even a side of black beans for extra protein. The freshness and crunch of these sides complement the rich and hearty nature of the queso-filled arroz con pollo so well.
Creative Ways to Present
For a fun twist, serve the Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe in individual mini cast-iron skillets or colorful bowls. You can also puff up some warm tortillas for scooping or create stuffed bell peppers filled with this cheesy mixture for a charming and elevated presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesy chicken and rice in an airtight container in the refrigerator for up to 3-4 days. The flavors meld beautifully over time, making it a great option for next-day meals that require just a quick reheat.
Freezing
If you want to save it for longer, this recipe freezes well. Place portions in freezer-safe bags or containers, pressing out excess air. It’ll keep in the freezer for up to 2 months while maintaining flavor and texture when thawed properly.
Reheating
To reheat, warm it gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth if it seems dry. Stir occasionally to get that gooey cheesy texture back to life without drying out the rice or chicken.
FAQs
Can I use bone-in chicken for this recipe?
Bone-in chicken will work, but it requires longer cooking time. For convenience and even cooking, stick with boneless, skinless pieces.
What kind of cheese works best?
Cheddar and mozzarella offer the best flavor and meltability. You can experiment with Monterey Jack or Pepper Jack for a spicy kick.
Can I make this recipe dairy-free?
Yes, simply substitute the cheeses with dairy-free alternatives that melt well or skip the cheese entirely and add extra spices or a splash of coconut milk for creaminess.
Is it possible to use brown rice instead of white?
Brown rice can be used but requires more liquid and a longer cooking time. Adjust broth quantity and simmer time accordingly.
Can I add other vegetables?
Absolutely! Corn, diced tomatoes, or zucchini make excellent additions and enhance both flavor and nutrition.
Final Thoughts
Making this Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe is like giving yourself a warm, delicious hug at the end of the day. Its layers of flavors, comforting textures, and that magical cheesy finish make it a go-to recipe you’ll want on repeat. So grab your ingredients, gather your loved ones, and dive into this amazing dish that feels homemade yet special every time!
Print
Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
Description
Cheesy Arroz Con Pollo is a comforting and flavorful one-pot dish combining tender, seasoned chicken with perfectly cooked rice, vibrant vegetables, and a rich blend of cheeses. This Latin-inspired recipe is easy to make, featuring savory spices, a splash of tomato sauce, and is topped with melted cheddar and mozzarella for creamy, cheesy perfection. Ideal for a satisfying family dinner in about 45 minutes.
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and black pepper (to taste)
- 2 tbsp olive oil
Rice and Vegetables
- 1 cup long-grain white rice
- 2 tbsp olive oil
- 1 small onion (chopped)
- 1 red or green bell pepper (chopped)
- 3 garlic cloves (minced)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric (for color, optional)
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 cup frozen peas (optional)
Cheese and Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Season the Chicken: In a bowl, combine the bite-sized chicken pieces with garlic powder, onion powder, paprika, ground cumin, salt, and black pepper. Mix well to coat evenly.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add 2 tablespoons of olive oil if needed. Sauté the chopped onion and bell pepper until softened, about 4 minutes. Then add minced garlic, ground cumin, smoked paprika, and turmeric. Stir and cook for an additional 1 minute until fragrant.
- Cook the Rice: Stir in the long-grain white rice, coating it well with the spices and vegetables. Pour in 2 cups of chicken broth and 1/2 cup of tomato sauce. Bring to a simmer, then reduce heat to low.
- Add Chicken and Peas: Return the browned chicken to the pan, nestling it into the rice mixture. Stir in frozen peas if using. Cover the pan and cook on low heat for about 18-20 minutes, or until the rice is tender and the chicken is fully cooked.
- Add Cheese: Remove the pan from heat. Sprinkle shredded cheddar and mozzarella cheeses evenly over the top. Cover again and let sit for 5 minutes to allow the cheese to melt into the dish.
- Garnish and Serve: Fluff the cheesy arroz con pollo gently with a fork. Garnish with fresh chopped cilantro and serve with lime wedges on the side for squeezing over each portion.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Frozen peas are optional but add nice color and sweetness.
- Turmeric is optional and used mainly for color.
- If you prefer a spicier dish, add a pinch of cayenne or chopped jalapeño with the vegetables.
- Use freshly shredded cheese for better melting compared to pre-shredded.
- This dish can be made in a wide, heavy skillet or sauté pan with a tight-fitting lid for best results.
