Mexican Arroz Con Pollo (Cheesy Chicken & Rice)

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Mexican Arroz Con Pollo (Cheesy Chicken & Rice)

Introduction

Mexican Arroz Con Pollo is a warm, satisfying one-pan meal that brings together tender chicken, perfectly seasoned rice, and a rich, cheesy finish. This dish blends traditional Mexican flavors with creamy comfort, making it ideal for busy weeknights, family dinners, or make-ahead meals.

The rice absorbs all the savory chicken juices, tomato, and spices as it cooks, while melted cheese adds richness and depth. It’s a simple, hearty recipe that delivers big flavor without complicated steps.

Why You’ll Love This Recipe

  • One-pan meal with minimal cleanup

  • Tender, juicy chicken every time

  • Perfectly seasoned rice

  • Cheesy, creamy comfort food

  • Great for leftovers and meal prep

Ingredients

Main Ingredients

  • 1½ lbs (700 g) chicken thighs or breasts, boneless or bone-in

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 1 bell pepper, diced

  • 3 cloves garlic, minced

  • 1½ cups long-grain white rice

  • 1 can (14.5 oz / 410 g) diced tomatoes or tomato sauce

  • 3 cups chicken broth

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 teaspoon paprika

  • ½ teaspoon oregano

  • Salt and black pepper, to taste

Cheesy Finish

  • 1½ cups shredded cheddar, Monterey Jack, or Mexican-blend cheese

Optional Garnishes

  • Fresh cilantro

  • Lime wedges

  • Sliced jalapeños

Preparation Time

  • Prep Time: 15 minutes

  • Cook Time: 35–40 minutes

  • Total Time: About 55 minutes

  • Servings: 4–6

How to Make Mexican Arroz Con Pollo

Step 1: Season and Brown the Chicken

Season chicken generously with salt, pepper, cumin, chili powder, paprika, and oregano.

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.

Step 2: Sauté the Vegetables

In the same pan, add onion and bell pepper. Cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Step 3: Toast the Rice

Stir in the rice and cook for 1–2 minutes, stirring constantly, until lightly toasted. This step adds depth of flavor and helps keep the rice fluffy.

Step 4: Add Liquid and Chicken

Add diced tomatoes and chicken broth. Stir well, scraping up browned bits from the pan.

Nestle the chicken back into the pan. Bring to a gentle boil.

Step 5: Simmer

Reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender and chicken is fully cooked.

Step 6: Add the Cheese

Sprinkle shredded cheese evenly over the dish. Cover and cook for another 5 minutes until melted.

Remove from heat and let rest for 5 minutes before serving.

Serving Suggestions

  • Serve with warm tortillas

  • Pair with avocado slices or guacamole

  • Add a fresh tomato and onion salad

  • Serve with refried beans or black beans

Tips for Best Results

  • Use long-grain rice for best texture

  • Do not lift the lid while rice cooks

  • Thighs stay juicier than breasts

  • Add a splash of broth if rice looks dry

  • Let rest before serving to set flavors

Delicious Variations

Spicy Arroz Con Pollo

Add diced jalapeños or chipotle peppers in adobo.

Creamy Version

Stir in ½ cup sour cream before adding cheese.

Vegetable-Packed

Add corn, peas, or black beans for extra texture.

Baked Version

Transfer to a baking dish and bake covered at 375°F (190°C) for 30–35 minutes.

Storage and Reheating

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Reheating:
Reheat gently on the stovetop or microwave with a splash of broth.

Calorie Information (Approximate)

Per serving:

  • Calories: 520–560

  • Protein: 36 g

  • Carbohydrates: 48 g

  • Fat: 22 g

Final Thoughts

Mexican Arroz Con Pollo (Cheesy Chicken & Rice) is the kind of dish that brings everyone to the table. Comforting, flavorful, and incredibly satisfying, it’s a dependable recipe you’ll turn to again and again.

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