Arroz Con Pollo Cheesy Chicken (Printer-Friendly)

Juicy chicken and spiced rice layered with a creamy cheese sauce for a rich, satisfying meal.

# What You'll Need:

→ Grains and Staples

01 - Long grain white rice, 1 cup
02 - Cooking oil (avocado), 2 tablespoons
03 - Water, 2 1/4 cups

→ Produce

04 - Yellow onion, 1 medium, diced
05 - Fresh garlic cloves, 3 cloves, minced
06 - Diced mild green chilis (canned), 2 ounces, drained

→ Seasonings and Broth

07 - Sazon seasoning, 1 tablespoon
08 - Chicken-flavored bouillon powder, 1 teaspoon
09 - Tomato sauce, 120 milliliters (1/2 cup), low sodium preferred
10 - Garlic powder, 1/2 teaspoon
11 - Onion powder, 1/2 teaspoon
12 - Chili powder, 1 teaspoon
13 - Ground cumin, 1 teaspoon
14 - Kosher salt, 1/2 teaspoon
15 - Black pepper, 1/4 teaspoon

→ Protein

16 - Boneless skinless chicken breasts or thighs, 450 grams (about 1 pound), sliced thin
17 - Unsalted butter, 1 tablespoon

→ Cheese Sauce

18 - Evaporated milk, 240 milliliters (1 cup)
19 - Velveeta queso blanco cheese, 225 grams (8 ounces), cubed
20 - Grated pepper jack cheese, 115 grams (4 ounces)

# Steps to Follow:

01 - Heat avocado oil in a skillet over medium-high heat. Add long grain white rice and stir continuously for 3 to 4 minutes, until grains become lightly golden and aromatic.
02 - Add diced onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until onions become translucent and fragrant.
03 - Stir in sazon seasoning, chicken bouillon powder, tomato sauce, and water. Bring mixture to a rolling boil, then cover tightly and reduce heat to low. Simmer without stirring for 15 minutes.
04 - Remove skillet from heat and keep covered for an additional 15 minutes to steam and fluff the rice. Do not stir during this time.
05 - Heat butter and 1 tablespoon avocado oil in a large skillet over medium-high heat. Add thinly sliced chicken. Season with garlic powder, onion powder, chili powder, cumin, sazon seasoning, salt, and black pepper. Stir frequently and cook for 4 to 5 minutes until chicken is no longer pink and lightly browned.
06 - In a saucepan over medium heat, combine evaporated milk, cubed queso blanco Velveeta, diced green chilis, and grated pepper jack cheese. Stir constantly until cheeses fully melt into a smooth, creamy sauce. Remove from heat and allow to thicken slightly.
07 - Fluff cooked rice gently with a fork. Plate rice and top with hot seasoned chicken slices. Drizzle generously with warm cheese sauce. Serve with warm flour or corn tortillas if desired.

# Extra Suggestions:

01 - Toasting the rice enhances flavor and texture, resulting in a nuttier and fluffier final dish.
02 - Allowing rice to rest covered off heat preserves moisture, keeping grains separate and fluffy.
03 - Shredding cheese by hand ensures a smoother and creamier sauce compared to pre-shredded options.
04 - Leftovers keep best when rice and chicken are stored separately from the cheese sauce in airtight containers.

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