If you’re craving a comforting, crowd-pleasing meal that packs big flavor and a creamy twist, this Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe will become your new favorite dinner go-to. It’s a delicious, hearty blend of tender chicken, fluffy rice, vibrant veggies, and melty cheddar cheese all cooked together in one pot, bringing out a harmony of textures and bold Latin-inspired flavors that feel like a warm hug on a plate. Whether you’re feeding a family or meal prepping for the week, this recipe blends simplicity and that irresistible cheesy goodness you just can’t resist.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that each play an essential role in making the dish pop. From tender chicken thighs that keep the dish juicy, to spices that bring warmth, and cheese that adds a luscious, creamy finish, every component is key to perfecting the flavors and texture.
- 1 ½ pounds boneless, skinless chicken thighs: These juicy, flavorful pieces stay tender throughout cooking, making every bite satisfying.
- 1 teaspoon salt: Enhances all the flavors and seasons the chicken perfectly.
- ½ teaspoon black pepper: Adds a gentle heat that balances savory and spice.
- 1 tablespoon olive oil: For browning chicken and sautéing vegetables, lending a lovely richness.
- 1 small yellow onion, diced: Brings sweetness and depth when softened.
- 1 red bell pepper, diced: Adds a pop of color and a mild, earthy flavor.
- 3 garlic cloves, minced: Infuses the dish with aromatic warmth, essential for that Latin flair.
- 1 cup long grain white rice, uncooked: The base that turns fluffy and soaks up all those delicious flavors.
- 1 teaspoon ground cumin: Brings smokiness and a subtle earthiness to the dish.
- ½ teaspoon smoked paprika: Adds warmth and a slightly smoky character that’s irresistible.
- ¼ teaspoon turmeric: For a golden hue and mild, fragrant undertones.
- 2 cups chicken broth: The cooking liquid that flavors the rice deeply.
- 1 (14.5-ounce) can diced tomatoes, drained: Adds bright acidity and moisture to the dish.
- 1 cup frozen peas: Stirred in at the end for a tender pop of sweetness and color.
- 2 cups shredded cheddar cheese: Melts beautifully into the rice, making it luxuriously creamy.
- ¼ cup chopped fresh cilantro (optional): For a fresh herbal garnish that brightens every bite.
How to Make Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe
Step 1: Season and Brown the Chicken
Begin by seasoning the chicken thighs generously with salt and black pepper—this step builds the foundation of flavor. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken pieces and brown them evenly on all sides, about 5 to 7 minutes. Browning seals in the juices and creates a delicious caramelized crust. Once done, remove the chicken and set it aside to rest briefly.
Step 2: Sauté the Aromatics
In the same pan, don’t rinse out the pan drippings—those flavors are liquid gold. Toss in the diced onion and red bell pepper, cooking them gently for 4 to 5 minutes until they become soft and fragrant. Then stir in the minced garlic for just about a minute until its aroma fills your kitchen. This sautéed blend adds a sweet and savory base that complements the chicken beautifully.
Step 3: Toast the Rice and Infuse with Spices
Add the uncooked rice along with ground cumin, smoked paprika, and turmeric to the veggie mixture. Stir continuously for 1 to 2 minutes, allowing the rice grains to toast slightly. This technique unlocks a nuttier flavor and ensures each grain is coated with the warm, aromatic spices, enhancing the dish’s depth.
Step 4: Add Liquids and Simmer
Pour in the chicken broth and drained diced tomatoes, stirring everything to combine evenly. Return the browned chicken nestled on top. Bring the pot to a lively boil, then reduce the heat to low and cover with a tight-fitting lid. Let it simmer gently for 20 to 25 minutes, giving the rice time to absorb all the savory liquid and become tender.
Step 5: Stir in Peas and Cheese
Once the rice is perfectly cooked and the liquid absorbed, stir in the frozen peas and shredded cheddar cheese. The cheese melts into the warm rice, transforming it into an indulgent, creamy casserole. Let it rest for about five minutes off the heat to set and allow the flavors to meld beautifully before serving.
How to Serve Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe
Garnishes
Fresh chopped cilantro adds a burst of color and a bright herbal note that perfectly contrasts with the rich, cheesy rice. You can also sprinkle a little extra shredded cheese or a squeeze of fresh lime juice for an extra vibrant touch.
Side Dishes
This cheesy arroz con pollo pairs wonderfully with light, refreshing sides like a crisp green salad, tangy pickled vegetables, or even some warm, buttery corn tortillas. These simple additions balance the heartiness and add textural variety to the meal.
Creative Ways to Present
For a fun twist, serve this dish in individual ramekins topped with a sprinkle of cheese and broil briefly until golden and bubbly. Alternatively, stuff it inside roasted bell peppers or pile it onto crisp tostadas for a playful presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Cool the cheesy arroz con pollo completely before transferring to an airtight container. It keeps well in the refrigerator for up to 3 days, making it perfect for easy lunches or busy weeknights when you want something comforting in minutes.
Freezing
You can freeze leftovers in a freezer-safe container for up to 3 months. To maintain the best texture, freeze before adding peas and cheese, then stir them in freshly when you reheat.
Reheating
Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen the rice, stirring occasionally until warmed through and creamy again. The microwave also works well—cover loosely and heat in short intervals, stirring in between.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine but keep in mind that thighs tend to stay juicier and more tender through cooking. If using breasts, watch the cooking time carefully to avoid drying out.
Is there a way to make this dish spicier?
Yes! You can add some diced jalapeño with the bell pepper or sprinkle in a pinch of cayenne pepper along with the other spices to add a nice kick without overpowering the cheesy goodness.
Can I make this recipe using rotisserie chicken?
Definitely! If you’re short on time, shredded rotisserie chicken can be stirred in at the end when you add the cheese and peas, saving you time without sacrificing flavor.
What type of cheese works best?
Cheddar cheese is classic here for its taste and meltability, but feel free to experiment with Monterey Jack, mozzarella, or a blend for different textures and flavors.
Is this recipe gluten-free?
Yes, this Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe is naturally gluten-free, making it a comforting choice for those with gluten sensitivities or celiac disease.
Final Thoughts
This Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe is the kind of dish that brings warmth and happiness to your table every time. With its simple ingredients and easy preparation, you have a crowd-pleasing meal that feels special without the fuss. Trust me, once you try it, it’ll quickly become a beloved staple in your cooking rotation. Go ahead and give this recipe a whirl—you’ll be so glad you did!
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Cheesy Arroz Con Pollo (Cheesy Chicken and Rice) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
- Diet: Gluten Free
Description
Cheesy Arroz Con Pollo is a comforting and flavorful one-pot Latin American dish featuring tender chicken thighs cooked with aromatic spices, diced tomatoes, and long grain rice, all topped with melted cheddar cheese and fresh cilantro. This hearty meal combines savory, spicy, and cheesy elements in a simple stovetop recipe perfect for family dinners.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Rice and Spices
- 1 cup long grain white rice (uncooked)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
Liquids and Add-ins
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup frozen peas
- 2 cups shredded cheddar cheese
Garnish
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Season the Chicken: Season the chicken thighs pieces with salt and black pepper evenly to enhance flavor before cooking.
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides for about 5–7 minutes until golden and partially cooked. Remove the chicken and set aside.
- Sauté Vegetables: In the same pan, add the diced onion and red bell pepper. Sauté for 4–5 minutes until the vegetables soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, taking care not to burn the garlic.
- Toast the Rice and Spices: Add the uncooked rice, ground cumin, smoked paprika, and turmeric to the pan. Stir continuously for 1–2 minutes to toast the rice and coat it evenly with the spices.
- Combine Liquids and Chicken: Pour in the chicken broth and the drained diced tomatoes, stirring everything together. Return the browned chicken pieces to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 20–25 minutes, or until the rice is tender and the liquid is fully absorbed.
- Add Peas and Cheese: Stir in the frozen peas and shredded cheddar cheese. Allow the cheese to melt completely, mixing it evenly throughout the dish.
- Rest the Dish: Remove the pot from heat and let the dish rest, covered, for 5 minutes to allow flavors to meld and the cheese to set.
- Garnish and Serve: Optionally, sprinkle chopped fresh cilantro over the top before serving for a fresh, vibrant finish.
Notes
- For a spicier version, add a diced jalapeño with the bell pepper or a pinch of cayenne pepper.
- You can use rotisserie chicken instead of raw chicken thighs to save time; just add it when stirring in the cheese at the end.
