Arroz Con Pollo Cheesy Chicken – Mexican-Inspired Comfort Food

If you’re craving a hearty, cheesy, and comforting one-pan dinner, this Arroz Con Pollo Cheesy Chicken is the perfect recipe. Inspired by classic Mexican arroz con pollo, this dish combines tender chunks of chicken, fluffy rice cooked in a flavorful salsa broth, and a creamy, cheesy sauce that brings everything together. It’s simple enough for a busy weeknight but delicious enough to impress family and friends.

Ingredients

For the Chicken & Rice Base:

1 lb boneless, skinless chicken breast, cut into bite-sized cubes
1 tbsp olive oil (or vegetable oil)
1 tsp ground cumin
½ tsp paprika (smoked paprika adds even more flavor)
Salt and black pepper, to taste
1 cup long-grain white rice (uncooked)
2 cups chicken broth (low-sodium preferred)
½ cup salsa (mild or medium, depending on your spice level)

For the Cheesy Sauce:

1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup heavy cream (or half-and-half for a lighter version)

Garnish (Optional but Recommended):

Fresh cilantro, chopped
Sliced jalapeños or avocado for topping
Lime wedges for serving

Step-by-Step Directions

Step 1 – Cook the Chicken

Heat olive oil in a large skillet or deep pan over medium heat.
Pat chicken cubes dry with a paper towel (this helps them brown instead of steam).
Season generously with cumin, paprika, salt, and pepper.
Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked through.
- Tip: Don’t overcrowd the pan. If needed, cook the chicken in batches for the best sear.

Step 2 – Add Rice and Broth

Once chicken is browned, stir in the uncooked rice. Toast it in the pan for 1–2 minutes to enhance the flavor.
Pour in the chicken broth and salsa. Stir well to combine.
Bring the mixture to a gentle boil, then reduce heat to low.
Cover with a lid and let simmer for 18–20 minutes, or until rice is tender and has absorbed most of the liquid.
- If rice isn’t fully cooked but liquid is gone, add a splash of broth or water and continue simmering.

Step 3 – Make It Cheesy and Creamy

Once the rice is cooked, lower the heat to the lowest setting.
Stir in the cheddar, Monterey Jack, and heavy cream. Mix until the cheeses melt into a rich, creamy sauce that coats every grain of rice.
Taste and adjust seasoning (you may want to add extra salt, pepper, or even a pinch of chili flakes for spice).

Step 4 – Serve and Garnish

Remove from heat and let the dish rest for 2–3 minutes before serving (this helps the flavors settle).
Garnish with fresh cilantro, lime wedges, or sliced jalapeños for extra zing.
Serve hot straight from the skillet—it’s best enjoyed warm and gooey.

Tips & Variations

Protein Swap: Use boneless chicken thighs for extra juiciness, or try ground chicken, turkey, or even shrimp.
Vegetable Boost: Stir in corn, black beans, peas, or bell peppers with the rice for added flavor and nutrition.
Extra Cheesy: Add a handful of pepper jack cheese for a spicy kick.
Spice Level: Use hot salsa or add cayenne pepper if you like heat.
One-Pot Casserole Style: After mixing in the cheese, transfer everything to a baking dish, sprinkle extra cheese on top, and broil for 3 minutes until bubbly.

What to Serve With Arroz Con Pollo Cheesy Chicken

This dish is hearty on its own, but you can pair it with:

A fresh Mexican salad (lettuce, avocado, cherry tomatoes, lime dressing).
Warm tortillas or crusty bread.
Guacamole or sour cream for dipping.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stove with a splash of broth or cream to restore creaminess.

Why You’ll Love This Recipe

One Pan = Less Cleanup
Family-Friendly – mild, cheesy, and flavorful
Customizable – adjust spice, add veggies, or swap proteins
Comfort Food at its best—creamy, cheesy, and satisfying