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
Scale
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
