Arroz Con Pollo Cheesy Chicken (Printer-Friendly Version)

Juicy chicken, fluffy rice, and a smooth cheesy sauce combine in this comforting Mexican-inspired meal.

# Ingredients Needed:

→ Grains and Rice

01 - 1 cup long grain white rice (Basmati recommended)

→ Oils and Fats

02 - 1 tablespoon avocado oil
03 - 1 tablespoon unsalted butter

→ Vegetables and Aromatics

04 - 1 medium yellow onion, diced
05 - 3 cloves fresh garlic, minced

→ Seasonings and Spices

06 - 1 teaspoon sazon seasoning
07 - 1 teaspoon chicken bouillon powder
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1 teaspoon chili powder
11 - 1 teaspoon ground cumin
12 - Salt and black pepper, to taste

→ Liquids

13 - 1 cup tomato sauce (preferably low sodium)
14 - 2 cups water

→ Proteins

15 - 450 grams boneless skinless chicken breasts or thighs, thinly sliced

→ Cheese Sauce

16 - 1 cup evaporated milk
17 - 140 grams Queso Blanco Velveeta, cubed
18 - 1/3 cup canned diced green chilis, drained
19 - 60 grams grated pepper jack cheese

# Step-by-Step Directions:

01 - Heat avocado oil in a skillet over medium-high heat. Add rice and continuously stir for 3–4 minutes until grains turn lightly golden and fragrant.
02 - Incorporate diced onion and minced garlic into the skillet. Cook for 2–3 minutes until onions become translucent.
03 - Add sazon seasoning, chicken bouillon, tomato sauce, and water. Stir gently and bring the mixture to a rolling boil. Cover tightly and reduce heat to low. Simmer untouched for 15 minutes.
04 - Remove the skillet from heat and let it sit, covered, for another 15 minutes to allow rice to steam and become fluffy without stirring.
05 - Heat butter and a splash of oil in a large skillet over medium-high heat. Add thinly sliced chicken and season with garlic powder, onion powder, chili powder, cumin, sazon, salt, and pepper. Stir frequently, cooking for 4–5 minutes until chicken is cooked through and lightly browned.
06 - Combine evaporated milk, Queso Blanco Velveeta, diced green chilis, and grated pepper jack cheese in a saucepan. Stir constantly over medium heat until all cheeses melt and sauce thickens. Remove from heat and let thicken slightly before serving.
07 - Fluff the rice with a fork and plate it. Top with the cooked chicken strips and generously drizzle with warm cheese sauce. Serve with warm tortillas if desired.

# Helpful Hints:

01 - Toasting the rice enhances its flavor and texture. Let the rice sit after cooking to maintain fluffiness. Shred cheese fresh for the creamiest sauce.

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