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Arroz con pollo (Cheesy chicken and rice)

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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

  1. In a large pan, heat 2 tablespoons of olive oil over medium heat.
  2. Add the diced onion and sauté until softened, about 3–4 minutes.
  3. Add the minced garlic and cook for another 2 minutes until fragrant.
  4. Stir in the rice and cook until lightly browned, being careful not to burn it.
  5. Add the tomato sauce, chicken broth, and seasoning blend. Stir to combine.
  6. 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.
  7. While the rice cooks, cube the chicken and toss with olive oil and all seasonings until evenly coated.
  8. 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.
  9. Once the rice is done, fluff it gently with a fork.
  10. 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.
  11.  
  • Author: Jordan Hanger

Find it online: https://ninjacue.com/arroz-con-pollo-cheesy-chicken-and-rice/