Arroz Con Pollo Cheesy Chicken is a comforting, flavorful dish that brings together tender chicken, seasoned rice, and melted cheese in one satisfying skillet. It’s a cozy, Latin-inspired meal that I can make in one pan, making cleanup a breeze. The creamy, cheesy finish gives this classic recipe a delicious twist that makes it even more crave-worthy.
Why You’ll Love This Recipe
I love how this dish combines the rich flavors of arroz con pollo with the indulgent touch of melted cheese. It’s hearty, filling, and loaded with bold spices, tender chicken, and perfectly cooked rice. Everything cooks together, which makes it not only simple to prepare but also packed with flavor. Whether I’m cooking for my family or meal prepping for the week, this recipe always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts
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Long-grain white rice
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Onion, chopped
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Garlic, minced
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Bell peppers, diced
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Chicken broth
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Tomato sauce or diced tomatoes
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Ground cumin
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Paprika
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Oregano
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Salt
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Black pepper
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Olive oil
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Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
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Optional: peas, chopped cilantro, lime wedges for serving
Directions
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I season the chicken with salt, pepper, cumin, paprika, and oregano.
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In a large skillet or deep pan, I heat olive oil over medium heat and brown the chicken on both sides until golden. I remove the chicken and set it aside.
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In the same skillet, I sauté the onion, garlic, and bell peppers until soft and fragrant.
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I stir in the rice and let it toast slightly for 1–2 minutes.
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Then, I pour in the chicken broth and tomato sauce, stirring everything together.
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I nestle the browned chicken back into the pan, cover, and let it simmer on low for about 20–25 minutes, until the rice is tender and the chicken is cooked through.
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I sprinkle shredded cheese over the top, cover again, and let it melt for a few minutes.
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Before serving, I like to garnish with fresh cilantro and a squeeze of lime for a bright, fresh finish.
Servings and timing
This recipe serves 4 to 6 people. It takes about 10–15 minutes to prep and 30–35 minutes to cook, so the total time is around 45–50 minutes.
Variations
Sometimes I swap in brown rice (just be sure to adjust the liquid and cooking time), or add corn and peas for extra color and texture. I’ve also used rotisserie chicken in a pinch—just stir it in toward the end before adding the cheese. If I want a little heat, I toss in some diced jalapeños or a dash of hot sauce.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the microwave or warm it on the stove over low heat with a splash of broth to keep it from drying out. The cheese melts beautifully again when reheated.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I often use chicken breasts when I want a leaner option. I just make sure not to overcook them so they stay juicy.
Do I need to cook the rice before adding it?
No, I add the rice raw and let it cook in the same pan with the broth and seasonings. This helps the rice soak up all the flavors.
What’s the best cheese for this recipe?
I usually go with cheddar or a Mexican blend, but Monterey Jack or pepper jack also melt beautifully and add a nice creamy texture.
Can I make this dish in the oven?
Yes, after adding the rice and liquids, I sometimes transfer the skillet to a preheated oven at 375°F and bake covered for 25–30 minutes. I add the cheese at the end and bake uncovered until melted.
Can I freeze this dish?
Yes, I let it cool completely, then freeze in individual portions. It reheats well in the microwave or stovetop—just add a splash of broth to bring back the texture.
Conclusion
Arroz Con Pollo Cheesy Chicken is everything I love in a comfort meal—flavorful, filling, and full of warmth. It’s an easy one-pan recipe that’s perfect for busy nights, and the cheesy topping takes it to the next level. Whether I’m feeding a crowd or just cooking for myself, this dish always hits the spot.
PrintArroz Con Pollo Cheesy Chicken
Arroz Con Pollo Cheesy Chicken is a one-pan comfort food classic that brings together tender chicken, seasoned rice, vibrant veggies, and melted cheese. This Latin-inspired dish is rich, flavorful, and perfect for weeknight dinners or meal prep. Easy to make and even easier to love!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: One-Pot / Skillet / Stovetop
- Cuisine: Latin American, Tex-Mex Inspired
Ingredients
- Chicken & Rice:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup bell peppers, diced (any color)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup tomato sauce or diced tomatoes
- Cheesy Topping:
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional Add-ins & Garnishes:
- 1/2 cup peas
- Chopped cilantro
- Lime wedges
Instructions
- Season chicken with salt, pepper, cumin, paprika, and oregano.
- In a large skillet or deep sauté pan, heat olive oil over medium heat. Brown chicken on both sides, then remove and set aside.
- In the same skillet, sauté onion, garlic, and bell peppers until softened and fragrant.
- Stir in uncooked rice and toast for 1–2 minutes.
- Add chicken broth and tomato sauce. Stir to combine.
- Return chicken to the pan, nestling it into the rice.
- Cover and simmer on low heat for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
- Sprinkle shredded cheese over the top, cover again, and let it melt for 2–3 minutes.
- Garnish with chopped cilantro and lime wedges before serving.
Notes
- Swap in brown rice but increase the liquid and cooking time.
- Use rotisserie chicken to save time—add it toward the end.
- Add corn, peas, or diced jalapeños for variety.
- Bake it in the oven instead of stovetop: 375°F for 25–30 minutes covered.
- Reheats well with a splash of broth to restore moisture.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 460
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg
