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
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 (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.
