Easy Arroz con Pollo

This easy Arroz con Pollo brings the comforting flavors of Mexican restaurant favorites right to your kitchen in under 20 minutes. Combining tender, seasoned chicken with vibrant bell peppers, onions, and flavorful rice, this dish turns into a complete meal topped with creamy queso sauce. It’s simple enough for a weeknight but satisfying enough to become a regular family favorite.

I first made this recipe when craving something cozy and quick and ever since, it has become a go-to when I want Mexican comfort without the restaurant wait. My family loves how colorful and flavorful it looks on the plate too.

Ingredients

• Red and green bell peppers: essential for that classic Arroz con Pollo veggie mix, choose fresh, firm peppers with vibrant color
• Yellow onion: adds a sweet, aromatic base to the dish, look for firm onions without any soft spots
• Chicken: chicken breast works perfectly but chicken tenders or boneless, skinless thighs are great alternatives depending on your texture preference
• Queso sauce: the creamy topping that finishes the dish, storebought works fine but homemade queso can bring extra richness
• Green chiles: add a mild kick, look for mild to medium variety to keep the spice balanced
• Chipotle sauce: brings smoky heat, canned Mexican chipotle sauce is an easy find in the Mexican foods aisle
• Fajita seasoning: storebought seasoning packets are handy but homemade mixtures with chili powder, cumin, garlic, and oregano work just as well
• Spanishstyle rice: the rice base ties the dish together, you can find prepackaged Spanishstyle rice or make your own with tomato sauce and seasonings
• Chopped cilantro: optional fresh herb that brightens flavors, choose vibrant green leaves without wilting

Instructions

Sauté the Vegetables:

In a skillet over medium heat add diced red and green bell peppers, chopped yellow onions, and a splash of avocado oil. Cook for about six minutes or until the veggies soften and start to caramelize. This step builds a flavorful foundation for the entire dish.

Cook the Chicken:

Add sliced chicken breast or your choice of chicken pieces to the skillet with the vegetables. Sauté for four to seven minutes until the chicken is cooked through and the juices run clear. Stir occasionally to ensure even cooking and browning.

Add the Seasonings and Sauces:

Pour in about an eighth of a cup of queso sauce, along with green chiles, chipotle sauce, and fajita seasoning. Mix everything thoroughly so the chicken and veggies are evenly coated with those smoky, spicy, and creamy flavors.

Assemble and Serve:

Serve the chicken and vegetable mixture over a bed of warm Spanishstyle rice. Generously drizzle the remaining queso sauce on top and sprinkle with chopped cilantro if using. This adds freshness and a pop of color.

My personal favorite ingredient is the chipotle sauce. The smoky heat it delivers reminds me of family dinners where everyone gathered around the table sharing stories and passing plates filled with warm rice and savory chicken. It’s those comforting flavors that make Arroz con Pollo more than just food — it’s an experience.

Storage Tips

Store leftover Arroz con Pollo in an airtight container in the refrigerator for up to five days. When reheating, add a splash of water or broth to keep the rice moist. This dish also freezes nicely; divide into portions and freeze for up to three months, thaw in the refrigerator overnight before reheating on the stove or microwave.

Ingredient Substitutions

If you don’t have bell peppers, diced zucchini or corn can work as colorful, mild substitutes. Chicken thighs offer more juiciness compared to breast if you prefer darker meat. For a vegetarian twist, replace chicken with black beans and increase the amount of vegetables. If queso sauce is unavailable, a melted cheese blend or a drizzle of sour cream can provide creaminess.

Serving Suggestions

This dish pairs wonderfully with warm corn or flour tortillas that you can use as a scoop or a wrap. Add some fresh avocado slices or guacamole on the side for creaminess and healthy fats. A simple garden salad with a lime vinaigrette complements the rich and smoky flavors perfectly. Beans either refried or black beans provide extra protein to round out the meal.

Serve warm with tortillas and a simple salad for a complete meal. Leftovers reheat well and make a great lunch or easy weeknight dinner.

Common Recipe Questions

→ What side dishes complement Arroz con Pollo?

Warm tortillas, guacamole or sliced avocado, black or refried beans, a fresh garden salad with lime vinaigrette, and crispy tortilla chips with salsa pair well.

→ Where to find queso sauce in stores?

Look in the Mexican ingredients aisle for shelf-stable jars, or check the refrigerated section near cheeses or specialty Mexican foods.

→ What type of rice is best for this dish?

Spanish-style rice works well, either store-bought or homemade versions, to complement the seasoned chicken and vegetables.

→ Can fajita seasoning be substituted?

Taco seasoning makes a good alternative if fajita seasoning is unavailable, offering similar flavors.

→ How should leftovers be stored?

Store leftovers in the refrigerator for up to five days to maintain freshness and flavor.