Arroz Con Pollo — Mexican chicken and rice with queso — is a comforting one-pot meal that’s bursting with vibrant flavours and satisfying textures. Imagine tender chicken pieces cooked right into fluffy, spiced rice, all topped with melty, creamy queso that takes it to the next level. This dish brings a warm, homey feel that’s perfect for busy weeknights or when you crave a taste of authentic Mexican comfort food. No more dry chicken or bland rice here; the secret is in gently simmering everything together to lock in moisture and flavour. Trust me on this one — once you try it, it’ll become a go-to favourite.
Key Takeaways:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings/Yield: 4 servings
- Difficulty Level: Easy to Medium
- Dietary Tags: Protein-rich, Gluten-Free
- Category Tags: Mexican Cuisine, Comfort Food
Recipe Key Info 📝
Here’s what you need to know before you get started on this Arroz Con Pollo — a classic Mexican chicken and rice dish that’s all about comfort with a cheesy twist from queso. It’s pretty straightforward but packed with flavour.
Prep time is around 15 minutes — plenty of time to chop your veggies and get everything ready. Cook time takes about 35 minutes, letting the chicken brown and the rice soak up all those delicious juices. So, from start to finish, expect about 50 minutes in total. Perfect for a satisfying weeknight dinner that doesn’t eat up your entire evening.
This recipe serves 4, making it ideal for a family meal or a small group of friends. It’s rated as easy to medium difficulty — a great chance to sharpen your cooking skills without the stress. Plus, it’s tagged as Mexican cuisine, offering a lovely taste trip without leaving your kitchen.
Diet-wise, it’s packed with protein and is gluten-free, but not suitable for vegetarians because of the chicken. Trust me, this dish really shines when those spices and creamy queso come together.
Ingredient List 🍗🍅
Here’s your go-to list for making a delicious Arroz Con Pollo — that’s Mexican chicken and rice with queso, a true comfort meal. These ingredients come together to create bold flavours and a cozy, satisfying dish. I’ve broken it down for you with notes and some handy swaps if you need them.
- Chicken: 500g (about 1 lb) of bone-in, skin-on chicken thighs are perfect. They stay juicy and add great flavour. If you prefer boneless, go for thighs or breasts. For a lighter option, turkey works well too.
- Rice: 200g (1 cup) of long-grain white rice. It’s best for this dish because it cooks up fluffy and separate.
- Queso: 100g (3.5 oz) of queso fresco or crumbled feta. This fresh cheese melts slightly and adds that creamy tang to finish the dish.
- Tomatoes: 2 medium ripe tomatoes, diced. Fresh is best here, but canned chopped tomatoes work in a pinch.
- Bell Peppers: 1 large red bell pepper, diced. You can mix in green or yellow for extra colour and sweetness.
- Onions: 1 medium white or yellow onion, finely chopped.
- Garlic: 3 cloves, minced. Trust me, garlic’s a game-changer here.
- Chicken Broth: 500ml (2 cups) of good-quality chicken broth. This is key for flavour and cooking the rice just right. Low-sodium works best so you control the salt level.
- Olive Oil: 2 tablespoons for sautéing the veggies and browning the chicken.
- Spices: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and salt and pepper to taste. Feel free to add a pinch of chilli flakes if you want a little kick.
If you’re allergic to dairy, swap the queso for avocado slices or a drizzle of cashew cream. Gluten-free? You’re good to go with this recipe as is.
With all this in place, you’re ready to create a meal packed with flavour and warmth. Keep everything close—you’ll need it as you bring this recipe to life!
Step-by-Step Instructions with Pro Tips 👩🍳
Making Arroz Con Pollo might sound fancy, but once you break it down, it’s really straightforward—and a total crowd-pleaser. Here’s how to get each step spot-on, with some handy pro tips along the way to make sure your dish turns out just right.
Step 1: Sauté the Veggies
Start by heating a good drizzle of olive oil in a large pan over medium heat. Toss in your chopped onions, garlic, and bell peppers. Give them a good stir and let everything soften and mingle for about 5 minutes.
Pro Tip: Keep the heat moderate. If it’s too high, the veggies might burn before they soften. You want them to be tender and fragrant—that’s where the flavour begins.
Step 2: Brown the Chicken
Add your chicken pieces to the pan, spacing them out so they don’t steam. Cook them until each piece has a golden-brown crust. Turn them carefully to get an even colour all over.
Chef’s Note: Browning the chicken seals in those juices and builds a rich base flavour. Don’t rush it—this step is a game-changer.
Step 3: Stir in the Rice and Tomatoes
Once the chicken’s ready, sprinkle in your rice. Stir well so each grain gets coated in that lovely, seasoned oil and juices. Add your chopped tomatoes and pour in the chicken broth along with your spices.
Pro Tip: Give the rice a good stir now and then once the liquid is in. It helps stop the grains from sticking and ensures the spices are evenly spread.
Step 4: Simmer Until Tender
Turn the heat down to low, cover the pan, and let everything simmer gently. This usually takes around 20 minutes. The rice will soak up all the tasty juices, and the chicken will become tender and juicy.
Safety Tip: Keep an eye on the pan so it doesn’t dry out or burn. If the rice looks too firm and the liquid’s almost gone, add a splash more chicken broth or water.
Step 5: Top with Queso Before Serving
When your rice is perfectly cooked and chicken tender, sprinkle a generous amount of queso on top. Cover the pan again for a minute or two, just enough to let the cheese melt into those delicious flavours.
Chef’s Note: The queso adds a creamy finish that takes this dish to the next level—trust me on this one.
Now you’re ready to serve! This warm, comforting meal is best enjoyed fresh and shared with good company.
Recipe Variations & Serving Suggestions 🍴
Now, here’s the fun part—making this Arroz Con Pollo your own. This classic Mexican chicken and rice dish with queso is already a crowd-pleaser, but small twists can take it to the next level. For a bit of a flavour kick, try adding a handful of sun-dried tomatoes right before the simmering stage. They bring a delicious tang and a touch of sweetness that compliments the spices beautifully. If you like things spicy, sprinkle in some red pepper flakes with the garlic and onions — just trust me on this one, it’s a game-changer.
For a different texture and taste, swap regular rice for brown rice or even a fragrant jasmine variety. Keep in mind, these might need a little extra cooking time or broth to stay tender. If you prefer your dish creamier, stirring in a dollop of sour cream or Mexican crema just before serving is a lovely finish.
When it comes to serving, Arroz Con Pollo pairs wonderfully with creamy polenta or a simple green salad to balance the richness. Fresh herbs like chopped cilantro or parsley are also fantastic for garnishing — they brighten everything up and add a fresh note that’s hard to beat.
Leftovers? No worries. Store them in an airtight container in the fridge and enjoy within 2-3 days. To reheat, do so gently on the stove with a splash of broth or water, stirring occasionally, so the rice doesn’t dry out. This way, you keep all that lush flavour and texture intact.
Why This Recipe Works 🔍
Here’s the fun part — this Arroz Con Pollo truly shines because of how the ingredients and technique come together. Sautéing onions, garlic, and bell peppers in olive oil builds a flavorful base, releasing natural sweetness and aromatic oils that take the dish to the next level. Browning the chicken before adding the rice locks in juicy flavours and adds a lovely texture contrast.
Using chicken broth instead of water enriches the rice’s taste, making every grain burst with a subtle savoury depth. The spices gently infuse the entire pot during simmering, marrying all the elements beautifully. Adding tomatoes brings a touch of acidity that balances the richness, while melting queso on top creates a creamy, indulgent finish — trust me, it’s a game-changer.
This method is straightforward yet effective, drawing on classic cooking science to ensure the rice cooks perfectly and the chicken stays tender. It’s reliable, tasty, and kind to any home cook’s kitchen routine.
Frequently Asked Questions (FAQ) ❓
Can I make Arroz Con Pollo ahead of time?
Absolutely! This dish actually tastes great the next day. Make it as usual, then cool it down and store in an airtight container in the fridge. When you’re ready, gently reheat it on the stove or in the microwave—add a splash of chicken broth if it feels a bit dry.
Can I freeze it?
Yes, you can freeze leftovers. Portion it out to prevent huge clumps, and wrap tightly to avoid freezer burn. Defrost slowly in the fridge overnight before reheating. Keep in mind, freshly made queso on top is best added after reheating for that creamy, melty goodness.
What’s the best substitute for queso if I can’t get hold of it?
If queso is tricky to find, try a mild melting cheese like Monterey Jack or mozzarella. They bring that lovely creamy texture and melt beautifully, giving you that rich finish we want.
Why did my sauce break or separate?
If your sauce splits, it usually means the heat was too high or the mixture wasn’t stirred enough. Keep the heat gentle and give it a good stir during simmering, especially when you add the broth and spices. That way, everything blends together beautifully.
Can I use brown rice instead of white rice?
You can, but it’ll need longer cooking time and more liquid. Brown rice is heartier, so just keep an eye on the liquid and cook until tender.
These tips are here to make your cooking journey smoother—trust me, a few tweaks here and there can take this dish to the next level in your kitchen!
Conclusion 🎉
Now, here’s the fun part: making arroz con pollo with queso is truly a game-changer in your kitchen. The blend of tender chicken, fragrant rice, and melty queso brings vibrant Mexican flavours right to your table. Give it a good stir while it simmers—trust me on this one, that’s what makes the dish sing. Whether you’re a seasoned cook or just getting started, this recipe is simple and satisfying, perfect for sharing with friends or family. Why not give it a go and see how it takes your dinner to the next level? Don’t forget to share your results and explore more delicious recipes with us!
