Arroz Con Pollo Cheesy (Printer-Friendly)
Fluffy seasoned rice paired with spiced chicken and creamy cheese for a satisfying dinner.
# What You’ll Need:
→ Rice and Aromatics
01 -
1 cup long grain white rice (Basmati)
02 -
1 tablespoon avocado oil
03 -
1/2 cup yellow onion, diced
04 -
2 cloves fresh garlic, minced
05 -
1 teaspoon sazon seasoning
06 -
1 teaspoon chicken bouillon powder
07 -
1/2 cup tomato sauce (low sodium preferred)
08 -
1 1/4 cups water
→ Chicken
09 -
450 grams boneless skinless chicken breasts or thighs, thinly sliced
10 -
1 tablespoon unsalted butter
11 -
1 tablespoon avocado oil
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1/2 teaspoon chili powder
15 -
1/2 teaspoon ground cumin
16 -
1 teaspoon sazon seasoning
17 -
1/2 teaspoon kosher salt
18 -
1/4 teaspoon black pepper
→ Cheese Sauce
19 -
1 cup evaporated milk
20 -
170 grams Queso Blanco Velveeta, cubed
21 -
60 grams canned diced mild green chilis, drained
22 -
115 grams grated pepper jack cheese
# Steps to Follow:
01 -
Heat avocado oil in a skillet over medium-high heat. Add rice and stir continuously for 3 to 4 minutes until grains turn lightly golden and aromatic.
02 -
Add diced onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until onions become translucent and fragrant.
03 -
Stir in sazon seasoning, chicken bouillon, tomato sauce, and water. Bring mixture to a rolling boil, cover tightly with a lid, reduce heat to low, and simmer undisturbed for 15 minutes.
04 -
Remove the skillet from heat and let the rice sit covered for an additional 15 minutes to ensure fluffy, separate grains. Do not stir during this time.
05 -
In a large skillet, heat butter and avocado oil over medium-high heat. Add sliced chicken and season with garlic powder, onion powder, chili powder, cumin, sazon seasoning, salt, and pepper. Cook, stirring frequently, until chicken is no longer pink and lightly browned, about 4 to 5 minutes.
06 -
Combine evaporated milk, Velveeta cheese cubes, diced green chilis, and grated pepper jack cheese in a saucepan. Cook over medium heat, stirring constantly until cheese is fully melted and the sauce is creamy and thick. Remove from heat and allow to thicken slightly before serving.
07 -
Fluff the rice gently and plate. Top with the cooked chicken slices and generously drizzle with the cheese sauce. Serve with warm tortillas if desired.
# Helpful Hints:
01 -
Toasting the rice enhances its texture by adding a nutty flavor. Let the rice rest covered after cooking for a fluffy, non-sticky finish. Shred cheese fresh for the creamiest sauce.
02 -
Store leftover components separately in airtight containers and refrigerate for up to 4 days. Reheat cheese sauce with a splash of milk to restore creaminess.