Easy Arroz con Polollo (Printer-Friendly)
Tender chicken with peppers, onions, and creamy queso atop seasoned rice in a bold Mexican style.
# What You’ll Need:
→ Produce
01 -
1/2 cup (about 75 g) chopped red bell pepper
02 -
1/2 cup (about 75 g) chopped green bell pepper
03 -
1/2 cup (about 75 g) chopped yellow onion
04 -
2 tbsp chopped fresh cilantro (optional)
→ Poultry
05 -
450 g boneless, skinless chicken breast, sliced
→ Condiments and Seasonings
06 -
2 tbsp avocado oil
07 -
1 packet (about 14 g) fajita seasoning
08 -
1 tbsp chipotle sauce
09 -
1/8 cup (30 ml) canned diced green chiles
→ Dairy
10 -
1/4 cup (60 ml) white queso sauce, divided
→ Grains
11 -
1.5 cups (285 g) cooked Spanish-style rice
# Steps to Follow:
01 -
Heat avocado oil in a skillet over medium heat. Add chopped red and green bell peppers and yellow onion. Cook for 6 minutes until softened.
02 -
Add sliced chicken breast to the skillet with the vegetables. Sauté for 4 to 7 minutes until juices run clear and chicken is cooked through.
03 -
Stir in 1/8 cup (30 ml) of queso sauce, green chiles, chipotle sauce, and fajita seasoning. Mix thoroughly until combined and heated through.
04 -
Serve the chicken and vegetables over cooked Spanish rice. Drizzle remaining queso sauce on top as desired. Garnish with chopped cilantro if using.
# Helpful Hints:
01 -
Leftovers can be stored in the refrigerator for up to 5 days.