Description

This Cheesy Mexican Chicken and Rice Skillet is an easy, one-pan twist on the classic arroz con pollo. Juicy chicken, fragrant rice, and vibrant vegetables are simmered in seasoned broth and finished with a generous layer of melted cheddar cheese. Packed with flavor and ready in under an hour, it’s perfect for busy weeknights, casual entertaining, or comforting leftovers.

Ingredients

Scale

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 cup long-grain white rice
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon turmeric (optional, for color)
Salt and pepper to taste
2 cups chicken broth
1 cup shredded cheddar cheese
½ cup frozen peas
¼ cup chopped cilantro or parsley (optional, for garnish)

Instructions

Heat olive oil in a large skillet or sauté pan over medium heat. Add the chicken pieces and season with salt, pepper, cumin, and paprika. Cook until browned and cooked through, then remove from the pan and set aside.

In the same pan, add a bit more oil if needed and sauté the chopped onion, bell pepper, and garlic until softened.

Add the rice and stir for 1-2 minutes until slightly toasted.

Pour in the chicken broth and turmeric if using. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes.

Stir in the cooked chicken and frozen peas. Cover and cook for another 5-7 minutes, or until the rice is tender and liquid is absorbed.

Turn off the heat and sprinkle the shredded cheddar cheese over the top. Cover and let sit for a few minutes until the cheese melts.

Fluff the rice gently and garnish with chopped cilantro or parsley before serving.

Notes

For spicier flavor, stir in diced jalapeños or chipotle peppers with the aromatics.
You can substitute cheddar with any melty cheese like Monterey Jack or a Mexican blend.
If using brown rice, increase the broth and simmer time to ensure full cooking.
To save time, use pre-chopped veggies or rotisserie chicken.
Garnish right before serving to keep herbs and toppings fresh.
For a more traditional arroz con pollo flavor, omit the cheese and add saffron or achiote paste for authentic coloring.