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
Scale
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.
