Name: Mexican Chicken And Rice Arroz Con Pollo With Queso
Ingredients: 2 tablespoons olive oil; 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; Salt and pepper, to taste; 1 small onion, diced; 1 bell pepper, diced; 2 garlic cloves, minced; 1 cup long grain white rice; 2 cups chicken broth; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon chili powder; 1 cup frozen peas (optional); 1 ½ cups shredded cheddar or Mexican blend cheese; Fresh cilantro or parsley, chopped (for garnish)

Description

This Mexican Chicken and Rice (Arroz Con Pollo) With Queso is a rich and comforting one-skillet meal that brings restaurant flavors into your kitchen. Juicy chicken, seasoned rice, and melty cheese come together in a creamy dish that’s both satisfying and simple. Perfect for weeknight dinners, meal prep, or feeding a hungry family, this version of ACP adds a cheesy twist to the classic Latin favorite.

Ingredients

Scale

2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt and pepper, to taste
1 small onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 cup long grain white rice
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
1 cup frozen peas (optional)
1 ½ cups shredded cheddar or Mexican blend cheese
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
In the same skillet, add diced onion and bell pepper. Cook until softened. Add the minced garlic and cook for another 30 seconds.
Stir in the rice and toast for about 1 minute to coat it in the oil and flavors.
Add chicken broth, cumin, smoked paprika, and chili powder. Stir well and bring to a simmer.
Return the cooked chicken to the pan. Cover and reduce heat to low. Simmer for about 18–20 minutes, or until the rice is fully cooked and liquid is absorbed.
Stir in the frozen peas and shredded cheese. Cover for a few minutes until the cheese is melted and everything is heated through.
Fluff the rice with a fork, garnish with chopped cilantro or parsley, and serve warm.

Notes

For best flavor, use freshly shredded cheese instead of pre-shredded varieties, which may contain anti-caking agents that affect melting.
Want it creamier? Stir in a splash of heavy cream or a spoonful of sour cream with the cheese.
Make it spicy by adding jalapeños, cayenne, or chipotle in adobo.
Customize it with corn, black beans, or sautéed zucchini for added texture and color.
Let it rest after cooking to allow flavors to settle and cheese to fully melt into the rice.
Pair with sides like guacamole, tortillas, or a crisp green salad with lime for a complete meal.