Arroz Con Pollo Cheesy Chicken ~ tasty

Juicy grilled chicken, zesty rice, and velvety cheese sauce come together in this soul-warming Mexican-inspired dish. Whether you’re serving a crowd or just craving some serious comfort food, this cheesy arroz con pollo checks all the boxes.

This recipe brings together deeply seasoned chicken, fluffy tomato-infused rice, and a silky queso blanco sauce with pepper jack for extra punch. It’s hearty, flavorful, and irresistibly cheesy.

Why You’ll Love This Recipe

Classic arroz con pollo flavors with a cheesy twist
Packed with spices, chiles, and bold seasoning
One pan each for chicken, rice, and cheese = minimal cleanup
Family-friendly and perfect for leftovers
Comforting, filling, and super customizable

Table of Contents

Ingredients

(Serves 6)

Rice

2 cups long grain white rice (e.g., Basmati)
2 tablespoons cooking oil (e.g., avocado oil)
1 yellow onion, diced
4–5 garlic cloves, minced
1 packet Sazon seasoning
1 tablespoon chicken-flavored bouillon
16 ounces tomato sauce
4 cups water

Chicken

2 pounds boneless skinless chicken breasts or thighs
2 tablespoons butter
2 tablespoons cooking oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon cumin
1 packet Sazon seasoning
½ teaspoon salt
½ teaspoon pepper

Cheese Sauce

12 ounces evaporated milk
16 ounces queso blanco Velveeta
7 ounces canned diced chiles
8 ounces grated pepper jack cheese

How to Make Arroz Con Pollo Cheesy Chicken

Step 1: Make the Rice

In a large skillet, heat oil over medium-high.
Add rice and toast, stirring constantly for 3–4 minutes.
Add onion and garlic; cook 2–3 minutes until fragrant.
Stir in Sazon, bouillon, tomato sauce, and water.
Bring to a boil, then cover and reduce heat to a simmer.
Cook for 15 minutes, then remove from heat and let sit, covered, for another 15 minutes.
Fluff gently with a fork after resting.

Step 2: Cook the Chicken

Thinly slice chicken breasts or thighs.
In a skillet over medium-high heat, melt butter with oil.
Add chicken and all spices, including Sazon.
Cook, stirring often, until fully cooked—about 4–5 minutes.

Step 3: Make the Cheese Sauce

In a saucepan over medium heat, combine evaporated milk, Velveeta, diced chiles, and pepper jack cheese.
Stir constantly until melted and smooth.
Let the sauce rest for a few minutes to thicken slightly.

Step 4: Assemble and Serve

Scoop rice onto a plate or bowl.
Top with grilled chicken.
Drizzle generously with warm cheese sauce.
Serve with warm tortillas if desired.

Tips for Success

Don’t stir the rice during simmering—let it steam gently for the fluffiest texture.
Thin chicken strips cook faster and absorb more seasoning.
The cheese sauce thickens as it cools—keep warm if prepping in advance.
Add jalapeños or hot sauce for more heat.

FAQs

Can I make this with leftover chicken?
Absolutely! Just season and reheat it in a skillet before assembling the dish.

Can I use brown rice?
Yes, but increase the simmering time and water slightly. It takes longer to cook.

Is there a non-dairy alternative for the cheese sauce?
You can use vegan cheese and unsweetened almond milk, but the consistency may vary.

Final Thoughts

This Arroz Con Pollo Cheesy Chicken is the ultimate comfort-meets-flavor dish. Each bite is layered with smoky spices, velvety cheese, and tender, juicy chicken. It’s a guaranteed crowd-pleaser—and you might just find yourself making it every week.

Share Your Creation

Tried this recipe? Tag #CheesyArrozConPollo to show off your zesty, creamy masterpiece!