If comfort food had a superstar, it would undoubtedly be the Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe. This dish brings together tender pieces of chicken, perfectly cooked rice, and a luscious, melty cheese blend that makes every bite a celebration. With vibrant spices and a pleasing balance of flavors, it’s a heartwarming one-pot meal that’s simple enough for a weeknight but special enough to impress family and friends. Whether you’re craving something savory and filling or want to bring a bit of Latin flair to your dinner table, this recipe’s golden goodness will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each plays a vital role in building the layers of flavor, texture, and color that make this dish so enticing. From warming spices to rich cheeses and fresh herbs, every component is a star that shines through in the final dish.
- 1 lb boneless, skinless chicken breasts or thighs: Bite-sized pieces that soak up the spices and stay juicy and tender during cooking.
- 1 tsp garlic powder: Adds a warm, savory depth that complements the fresh garlic.
- 1 tsp onion powder: Boosts the overall savory flavor profile throughout the dish.
- 1 tsp paprika: Gives a subtle smoky taste and beautiful color.
- 1/2 tsp ground cumin: Introduces a fragrant, earthy note that connects all the flavors.
- Salt and black pepper (to taste): Essential for balancing and enhancing all other flavors.
- 2 tbsp olive oil: Used for browning the chicken and sautéing veggies, adding richness without heaviness.
- 1 cup long-grain white rice: The perfect canvas to soak up all those savory juices.
- 1 small onion (chopped): Brings sweetness and texture.
- 1 red or green bell pepper (chopped): Adds a burst of color and a mild sweetness.
- 3 garlic cloves (minced): Fresh, pungent, and aromatic – an absolute must.
- 1 tsp ground cumin: Reinforces that warm earthy undertone.
- 1/2 tsp smoked paprika: Delivers an additional layer of smoky complexity.
- 1/4 tsp turmeric (optional): Provides a gorgeous golden hue and subtle flavor boost.
- 2 cups chicken broth: The flavorful liquid that cooks the rice and infuses it with savory goodness.
- 1/2 cup tomato sauce: Adds tanginess and a subtle richness to the base.
- 1/2 cup frozen peas (optional): Little bursts of sweetness and fresh color.
- 1 cup shredded cheddar cheese: Cheese that melts beautifully with a sharp bite.
- 1/2 cup shredded mozzarella cheese: Creamy and gooey, balancing the cheddar perfectly.
- Chopped fresh cilantro (for garnish): A bright herbal finish that’s fresh and inviting.
- Lime wedges (for serving): Adds a lovely zesty brightness that awakens the dish.
How to Make Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe
Step 1: Season and Brown the Chicken
Start by mixing the garlic powder, onion powder, paprika, cumin, salt, and black pepper in a bowl. Toss the chicken pieces in the seasoning blend until each piece is evenly coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add the chicken. Brown the chicken on all sides until golden but not fully cooked through—this locks in flavor and ensures juicy chicken.
Step 2: Sauté the Vegetables and Rice
Remove the chicken to a plate for now and add another 2 tablespoons of olive oil to the skillet. Toss in the chopped onion, bell pepper, and minced garlic. Cook until the vegetables soften and become fragrant, about 4-5 minutes. Stir in the rice and toast it lightly for 2 minutes so it’s fragrant with the veggies and oil.
Step 3: Add Spices, Liquids, and Chicken
Sprinkle ground cumin, smoked paprika, and turmeric (if using) over the rice and vegetables. Pour in the chicken broth and tomato sauce; stir well to combine. Return the browned chicken to the skillet, nestling it into the rice. Bring everything to a gentle simmer and cover with a tight-fitting lid.
Step 4: Cook Until Tender
Let the mixture simmer gently for about 20 minutes over low heat, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid too often, as this lets steam escape and affects rice cooking. Five minutes before it’s done, stir in the frozen peas if you’re using them.
Step 5: Add the Cheeses and Melt
Once the rice and chicken are perfectly cooked, sprinkle the shredded cheddar and mozzarella cheeses all over the top. Cover the skillet again and let the cheese melt for about 3-5 minutes. The result is gloriously gooey, cheesy rice with tender chicken in every bite.
How to Serve Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe
Garnishes
A handful of freshly chopped cilantro sprinkled over the top adds a pop of color and a fresh herbal brightness that complements the rich, cheesy rice beautifully. Serve lime wedges on the side for guests to squeeze over their plates, adding a vibrant citrus punch that lifts the entire dish.
Side Dishes
This dish shines on its own, but if you want to round out the meal, a simple green salad with vinaigrette or some crisp, roasted vegetables are excellent choices. Black beans and avocado slices also pair wonderfully, introducing fresh textures and flavors that enhance the Latin-inspired feast.
Creative Ways to Present
For a festive presentation, serve the Cheesy Arroz Con Pollo Recipe in a rustic cast iron skillet straight from the stove to the table, letting everyone dig in family-style. You can also use individual bowls and garnish each with a lime wedge and a sprinkling of cilantro for an inviting, personal touch that makes every serving feel special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Cheesy Arroz Con Pollo to an airtight container and place it in the refrigerator. It will keep well for up to 3-4 days, making it a perfect make-ahead lunch or dinner option for busy days.
Freezing
This recipe freezes quite well, too. Pack portions into freezer-safe containers or bags, remove excess air, and freeze for up to 2 months. Just note that freezing may slightly soften the texture of the peppers, but the flavors will remain delightful.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or water to prevent drying out. Cover while reheating to keep the cheesy goodness melty and moist, just like freshly cooked.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will give a nuttier flavor and chewier texture, but keep in mind it requires a longer cooking time and more liquid. Adjust accordingly by adding extra broth and extending the simmer time.
What types of cheese work best?
Cheddar and mozzarella are a classic, but feel free to experiment with Monterey Jack, queso fresco, or even a mix of your favorite melting cheeses for a different twist on the Cheesy Arroz Con Pollo Recipe.
Is this recipe spicy?
It has a gentle warmth thanks to cumin and paprika, but it’s not overly spicy. You can easily amp up the heat with a pinch of cayenne pepper or some diced jalapeños if you like things with a little kick.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are actually a great choice because they stay moist and tender during cooking. Just cut them into similar-sized pieces as the breasts for even cooking.
Can I make this recipe vegetarian?
You can swap the chicken broth for vegetable broth and replace the chicken with hearty vegetables like mushrooms, zucchini, or even chickpeas. The cheese and spices will still deliver plenty of comforting flavor.
Final Thoughts
There is something truly special about the Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe, a dish that brings warmth, flavor, and a touch of festive charm to your table with ease. It’s inviting, satisfying, and so versatile that once you try it, it’s sure to become one of your go-to recipes for cozy dinners. Don’t wait to make this comfort food favorite that combines cheesy indulgence with wholesome goodness — your taste buds will thank you!
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Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A delicious and comforting Cheesy Arroz Con Pollo, blending tender chicken, flavorful spices, and creamy melted cheese with perfectly cooked rice and vegetables. This one-pot stovetop recipe is easy to prepare, making it a perfect weeknight dinner that captures the essence of classic Latin American flavors with a cheesy twist.
Ingredients
Chicken 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
Sauté and Rice
- 2 tbsp olive oil (for chicken)
- 2 tbsp olive oil (for sautéing vegetables)
- 1 small onion, chopped
- 1 red or green bell pepper, chopped
- 3 garlic cloves, minced
Spices and Liquids
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric (optional, for color)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup tomato sauce
Additional Ingredients
- 1/2 cup frozen peas (optional)
- 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 bowl, combine the chicken pieces with garlic powder, onion powder, paprika, ground cumin, salt, and black pepper. Toss until the chicken is evenly coated with the spices.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the seasoned chicken and cook until browned on all sides but not fully cooked through, about 4-5 minutes. Remove from the pan and set aside.
- Sauté the Vegetables: In the same pan, add 2 more tablespoons of olive oil. Sauté the chopped onion, bell pepper, and minced garlic until softened and fragrant, about 3-4 minutes.
- Add Spices and Rice: Stir in the 1 teaspoon ground cumin, smoked paprika, and turmeric (if using). Then add the rice and cook for another 1-2 minutes, stirring constantly to coat the rice with the spices and oil.
- Add Liquids and Chicken: Pour in the chicken broth and tomato sauce, stir to combine. Return the browned chicken to the pan. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
- Add Peas and Cheese: About 5 minutes before the cooking time is complete, gently stir in the frozen peas (if using) and sprinkle the shredded cheddar and mozzarella cheese evenly over the rice. Cover again and let the cheese melt into the hot rice and chicken mixture.
- Garnish and Serve: Once the cheese has melted and peas are tender, remove from heat. Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the dish.
Notes
- Use chicken thighs for a juicier and more flavorful result.
- Substitute long-grain rice with jasmine or basmati for different aroma and texture.
- The turmeric is optional but adds beautiful color to the dish.
- If you prefer a spicier kick, add a pinch of cayenne or some diced jalapeño during sautéing.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
