If you are craving a comforting meal that combines the heartiness of chicken, the warmth of cheesy goodness, and the vibrant flavors of Latin cuisine, this Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe is exactly what you need. It’s a dish that brings together tender, spice-kissed chicken and fluffy rice, all enriched with melty cheese and colorful veggies, making every spoonful a celebration of flavor and texture. Whether it’s a weeknight dinner or a casual get-together, this recipe is bound to become one of your favorites in no time.
Ingredients You’ll Need
These ingredients are straightforward but essential because each one adds a unique layer to the Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe. From spices that awaken your taste buds to fresh vegetables that introduce vibrant color and texture, everything works together to create a harmonious dish.
- 1 lb boneless, skinless chicken breasts or thighs: Cutting into bite-sized pieces ensures even cooking and great sauce absorption.
- 1 tsp garlic powder: Adds a deep savory flavor to the chicken before searing.
- 1 tsp onion powder: Enhances the natural sweetness of the meat.
- 1 tsp paprika: Gives a smoky warmth that complements the chicken perfectly.
- 1/2 tsp ground cumin: This earthy spice is key to that signature Latin flavor profile.
- Salt and black pepper, to taste: Essential for seasoning and balancing all flavors.
- 2 tbsp olive oil (for chicken): Used for browning the chicken and locking in juices.
- 1 cup long-grain white rice: Fluffy and perfect for soaking up all those savory juices.
- 2 tbsp olive oil (for rice and veggies): Helps sauté veggies and rice lightly before simmering.
- 1 small onion (chopped): Brings sweetness and aromatic depth to the base.
- 1 red or green bell pepper (chopped): Adds a crisp texture and colorful brightness.
- 3 garlic cloves (minced): Infuses the dish with fresh, punchy garlic aroma.
- 1 tsp ground cumin: Reinforces that warm, earthy background note in the rice.
- 1/2 tsp smoked paprika: Offers a subtle smoky undertone for added complexity.
- 1/4 tsp turmeric (optional): Adds a cheerful golden hue without overpowering flavor.
- 2 cups chicken broth: The liquid that cooks the rice, packed with savory richness.
- 1/2 cup tomato sauce: Balances acidity and keeps the dish moist and flavorful.
- 1/2 cup frozen peas (optional): Provides a pop of sweetness and color contrast.
- 1 cup shredded cheddar cheese: Melts into creamy pockets that make the dish irresistibly cheesy.
- 1/2 cup shredded mozzarella cheese: Adds stretch and a gentle milky flavor for balance.
- Chopped fresh cilantro (for garnish): A fresh herbaceous finish that brightens every bite.
- Lime wedges (for serving): A zesty squeeze adds fresh acidity that cuts through the richness.
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 in garlic powder, onion powder, paprika, cumin, salt, and pepper. This spice mix ensures every piece is flavorful inside and out. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and brown the chicken in batches for that beautiful caramelized exterior. Once browned, set the chicken aside — the fond left in the pan will enrich the rice later.
Step 2: Sauté the Vegetables and Rice
In the same skillet, add another 2 tablespoons of olive oil and toss in the chopped onions, bell peppers, and minced garlic. Cook until soft and fragrant, about 5 minutes. Add the uncooked long-grain rice, cumin, smoked paprika, and turmeric. Sauté the rice with the veggies for 2-3 minutes so the grains get lightly toasted and infused with spices.
Step 3: Add the Liquids and Simmer
Pour in the chicken broth and tomato sauce, stirring well to combine. Nestle the browned chicken pieces back into the mixture, and bring everything to a gentle boil. Then reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid. Resist the urge to lift the lid, as this helps steam the rice perfectly.
Step 4: Stir In Cheese and Peas
Once the rice is cooked, gently fold in the frozen peas (if using), cheddar cheese, and mozzarella. Cover the skillet again off the heat and let it sit for 5 minutes. This resting time allows the cheese to melt into creamy, gooey goodness that ties the dish together beautifully.
Step 5: Garnish and Serve
Sprinkle plenty of fresh chopped cilantro over the dish for a fragrant, fresh contrast and serve with lime wedges on the side. A squeeze of lime juice right before eating lifts all the cheesy, savory flavors to the next level.
How to Serve Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe
Garnishes
Fresh cilantro is the classic choice here because it adds such brightness, but chopped green onions or even a little diced avocado can add exciting texture and freshness. Don’t forget the lime wedges for that indispensable pop of tanginess.
Side Dishes
This recipe stands well on its own but pairs beautifully with a crisp simple salad, charred corn on the cob, or black beans. You can even serve it alongside some warm tortillas to create a festive, shareable meal.
Creative Ways to Present
Try serving your Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe in fun ways like layered in a casserole dish topped with extra cheese and baked until bubbly. For a lighter presentation, serve in individual bowls with a dollop of sour cream or a spoonful of fresh salsa on top.
Make Ahead and Storage
Storing Leftovers
Allow the dish to cool completely, then store in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for enjoying leftovers the next day or two.
Freezing
While you can freeze Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe, keep in mind that the texture of the cheese and rice can change slightly. Freeze in a tightly sealed container for up to 2 months for best quality.
Reheating
Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water if it seems dry. Stir occasionally to help redistribute the melted cheese and maintain that creamy texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and more chew, but it requires a longer cooking time and possibly more liquid, so adjust the broth and simmer time accordingly.
Can I use other types of cheese?
Yes! While cheddar and mozzarella are classic for their meltability and flavor, you can experiment with Monterey Jack, pepper jack, or even queso fresco for a different twist.
Is this recipe spicy?
It has a gentle warmth thanks to the cumin and paprika, but it’s not spicy hot. You can always add chopped jalapeños or a dash of hot sauce if you want to turn up the heat.
Can I make this recipe vegetarian?
For a vegetarian version, swap the chicken broth for vegetable broth and use hearty vegetables like mushrooms or plant-based chicken substitutes. The cheddar and mozzarella keep the dish rich and satisfying.
How can I make this recipe dairy-free?
Replace the cheeses with your favorite dairy-free alternatives, such as vegan shredded cheese, or simply omit the cheese and add extra spices and fresh herbs to compensate.
Final Thoughts
This Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe is such a joy to make and even more to eat. It’s simple enough for any night but impressive enough to share with friends and family. Once you try it, you’ll see why it’s a beloved comfort meal that satisfies on every level. Give it a whirl and let that cheesy, savory goodness bring some warmth to your table tonight!
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
This Cheesy Arroz Con Pollo recipe is a comforting and flavorful one-pot dish combining tender chicken, seasoned rice, vegetables, and melted cheese. Perfectly seasoned with spices like cumin, smoked paprika, and turmeric, it brings vibrant color and a deliciously cheesy finish. Ready in just 45 minutes, it’s an ideal family meal that pairs well with fresh cilantro and a squeeze of lime.
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 (optional, for color)
Liquids and Add-ins
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 cup frozen peas (optional)
Cheeses 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 medium bowl, combine the chicken pieces with garlic powder, onion powder, paprika, ground cumin, salt, and black pepper. Toss well to coat evenly.
- Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- Prepare the Vegetables: In the same skillet, add 2 tablespoons of olive oil. Sauté chopped onion and bell pepper until softened, about 3-4 minutes. Add minced garlic, ground cumin, smoked paprika, and turmeric (if using) and cook for another minute until fragrant.
- Cook the Rice: Add the long-grain white rice to the skillet with the vegetables and stir for 1-2 minutes to toast slightly and coat with the spices.
- Add Liquids and Simmer: Pour in chicken broth and tomato sauce. Stir to combine. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer gently for about 15 minutes, or until the rice is cooked and liquid is absorbed.
- Add Peas and Chicken: Stir in the frozen peas (if using) and the cooked chicken pieces. Cover and cook for an additional 5 minutes to heat through and allow flavors to meld.
- Incorporate the Cheese: Sprinkle shredded cheddar and mozzarella cheeses evenly over the top of the rice and chicken mixture. Cover the skillet and let sit off the heat for 3-5 minutes to allow the cheese to melt thoroughly.
- Garnish and Serve: Remove the lid, garnish with chopped fresh cilantro, and serve the dish warm with lime wedges on the side for squeezing over.
Notes
- You can substitute chicken thighs for breasts for more tender, juicy meat.
- Using turmeric is optional but adds a lovely yellow color and subtle flavor.
- Frozen peas add a pop of color and sweetness but can be omitted.
- If preferred, you can use Mexican blend cheese instead of cheddar and mozzarella.
- Adjust seasoning to taste, especially salt and spices, as chicken broth can vary in sodium content.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
