Description
This Cheesy Arroz Con Pollo is a flavorful and comforting dish featuring tender chicken pieces cooked with aromatic spices, sautéed vegetables, and long-grain rice, all simmered together in a rich tomato and chicken broth base, then finished with a melty blend of cheddar and mozzarella cheese. Perfect for a hearty family meal, this 45-minute stovetop recipe offers vibrant colors and a delicious blend of Latin-inspired flavors with a cheesy twist.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
Rice and Vegetables
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 tbsp olive oil (additional for sautéing)
- 1 small onion, chopped
- 1 red or green bell pepper, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric (optional, for color)
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 cup frozen peas (optional)
Cheese and Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Chicken: In a medium bowl, combine the chicken pieces with garlic powder, onion powder, paprika, ground cumin, salt, and black pepper. Toss well to ensure the chicken is evenly coated with all the spices.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Sauté Vegetables and Rice: In the same pan, add another 2 tablespoons of olive oil. Add the chopped onion and bell pepper, sautéing until softened, about 3-4 minutes. Stir in the minced garlic, ground cumin, smoked paprika, and turmeric (if using), cooking for another minute until fragrant. Add the rice and stir well to coat the grains with the oil and spices.
- Add Liquids and Simmer: Pour in the chicken broth and tomato sauce, stirring to combine. Return the browned chicken pieces to the pan. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 15-20 minutes until the rice is cooked through and most of the liquid is absorbed.
- Add Peas and Cheese: Stir in the frozen peas (if using) and sprinkle the shredded cheddar and mozzarella cheeses evenly over the top. Cover the pan again and cook for an additional 3-5 minutes until the cheese melts and peas are heated through.
- Finish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve with lime wedges on the side for squeezing over the dish. Enjoy your cheesy, flavorful Arroz Con Pollo!
Notes
- For added depth, you can use chicken thighs instead of breasts for juicier meat.
- Adjust the spiciness by adding a pinch of cayenne pepper or chili powder if desired.
- Ensure the rice is fully cooked and tender before adding cheese to prevent uneven melting.
- Leftovers can be stored covered in the refrigerator for up to 3 days; reheat gently to keep the cheese from hardening.
- Optional vegetables like corn or diced tomatoes can be added for more variety and color.
