Some call it Arroz con pollo but where I'm from it's ACP or Cheesy Chicken and Rice. This may not be traditional, but it's a homemade version of what you can typically find at Mexican restaurants all across the U.S.
This homemade version captures all the comfort and flavor of that restaurant classic, right from your own kitchen. It's quick, satisfying, and totally customizable add veggies, spice it up, or keep it simple. Once you try it, ACP will definitely earn a spot in your regular dinner rotation.
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Why I Love This Recipe
- Familiar and satisfying: It's warm, hearty, and packed with nostalgic flavors that remind me of the dish I like to order at my local Mexican restaurant.
- Perfectly Cheesy: The melted, bubbly layer of cheese on top of grilled chicken and rice is the best!
- Great for Leftovers: It tastes just as good (if not better!) the next day, making it a meal that keeps on giving.
Ingredients
Here are the ingredients you need including what goes in the rice and how I season the chicken! Dinner will be ready in no time.
- Long grain rice
- Olive oil
- White Onion
- Tomato sauce
- Garlic cloves
- Chicken broth
- Chicken breasts
- Seasonings (Salt, pepper, garlic, onion, cumin, chili and paprika.)
- Store bought white queso (I like Gordos brand)
See recipe card for quantities.
Instructions
Step 1: Cook the onions
In a large pan, heat up 2 tablespoons oil over medium heat.
Add diced onion and sauté until softened then add garlic, sauté for 2 minutes until fragrant.
Step 2: Cook the rice
Add in rice, stirring so it browns but doesn't burn
Add in tomato sauce, chicken broth and seasoning. Stir and cover with a lid on medium low heat for 20-30 minutes until the liquid has evaporated
Step 3: Prep the chicken
While rice is cooking, cube and season chicken with blend of salt, pepper, garlic and onion powder, cumin, chili powder and smoked paprika.
Step 4: Cook the chicken
Cook over medium high heat on the griddle until an internal temperature of 165°. Make sure to get a nice sear.
Step 5: Assemble and Serve
Once your rice is done, make sure to fluff it before serving
For queso, just use store bought queso. (Gordos is great)
Plate rice , then top with chunks of chicken, white queso and cilantro
Hint: If the rice looks a little dry after it has cooked, add a splash or two of chicken broth.
Variations
If you want to change things up or try some variations of this dish, make it your own!
- Sub proteins - Try using shrimp or steak instead or combine them so you have plenty of options!
- Add toppings - add guacamole, salsa, extra cheese, lettuce or your favorites to make this to your liking.
- Kid friendly - Most kids already love this dish as it is basically chicken, cheese and rice. You can omit the onions if anyone is against it. But sneak them in there if you can!
Storage
Store any leftovers in an airtight container and refrigerate for up to 4 days. This dish is easy to reheat in the microwave. Enjoy!
FAQ
Sure, feel free to use your own if you have a good recipe!
To be honest, I'm not sure but I see it offered a lot on restaurant menus and it always hits the spot!
Sure! I love to add pico de Gallo to mine. Feel free to add any additional toppings you like.
Looking for more recipes like this one? Try these.
Arroz con pollo (Cheesy chicken and rice)
Ingredients
For the Rice:
- 2 cups long grain rice
- 2 tablespoons olive oil
- ½ onion, diced
- 3-4 cloves garlic, minced
- 8 oz tomato sauce
- 1 tablespoon salt, pepper & garlic blend
- 4 cups chicken broth
For the Chicken:
- 2-3 lbs chicken breasts, cubed
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
To Serve:
- Store-bought white queso (like Gordo's)
- Fresh cilantro, chopped (optional)
Instructions
- In a large pan, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and cook for another 2 minutes until fragrant.
- Stir in the rice and cook until lightly browned, being careful not to burn it.
- Add the tomato sauce, chicken broth, and seasoning blend. Stir to combine.
- Cover the pan with a lid, reduce heat to medium-low, and let the rice cook for 20-30 minutes, or until the liquid is absorbed and rice is tender.
- While the rice cooks, cube the chicken and toss with olive oil and all seasonings until evenly coated.
- Cook the chicken on a hot griddle or skillet over medium-high heat until nicely seared and cooked through (internal temp of 165°F), about 6-8 minutes.
- Once the rice is done, fluff it gently with a fork.
- To serve, plate a generous scoop of rice, top with grilled chicken, pour warm queso over the top, and garnish with chopped cilantro if desired.
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