Arroz Con Pollo is a popular dish served at Mexican restaurants that consists of blackened chicken served over a bed of Mexican rice and the whole thing is drenched in queso. It’s so easy to make at home. This recipe makes a crockpot queso, but you can grab some from the store to make it even easier. Costco has big tubs of it for a low price. If you’re like me, rice is your nemesis in the kitchen. For this reason, I use Minute Rice. It’s foolproof and the final product is delicious. The rice is prepared with onion, garlic, chicken stock and tomato sauce. The nice thing about Minute Rice is once you add it to the pan, you turn off the heat and forget about it. That’s helpful because there’s no way to burn the rice or overcook it. It does it’s thing while the chicken cooks. This Arroz Con Pollo recipe is a family favorite. I hope you love it.
If you want more Mexican recipes check out my chicken chimichangas, crispy cheesy chicken tacos and chicken enchiladas! They’re all total crowd pleasers.
Arroz Con Pollo
Ingredients
Chicken
- 5-6 Boneless Skinless Chicken Breasts
- 3 tsp garlic powder
- 3 tsp onion powder
- 3 tsp cumin
- 3 tsp kosher salt
- 3 tsp ancho chili powder
- 1 1/2 tsp black pepper
- 1 1/2 tsp paprika
- Olive or neutral oil for cooking
Queso
- 18 oz Evaporated Milk
- 1 lb Velveeta Queso Blanco
- 8 oz Shredded Monterey Jack (or Pepper Jack)
- 1 Jalapeño diced and sauteed
- 1/2 Can Original Rotel
Mexican Rice
- 1 yellow onion diced
- 4 cloves of garlic minced
- 3 c Minute Rice
- 2 1/2 c chicken stock
- 1/2 c tomato sauce
- 1 tbsp Better than Bullion chicken base
- 1 tsp salt
Instructions
- Start the queso first. Add evaporated milk, Velveeta queso blanco, shredded cheese, a sauteed jalapeno and rotel to a crockpot set on low. Cook for 90 minutes stirring periodically.
- For the rice, cook one diced onion just under medium heat for 10 minutes. Add garlic and cook 2 minutes more.
- Add chicken stock, tomato sauce, Better than Bullion and salt. Stir and bring to a boil.
- Add Minute Rice. Stir. Cover and remove from the heat.
- Allow to cook with the lid on for 20 minutes. Fluff once done.
- Combine garlic powder, onion powder, cumin, ancho chili powder, salt, pepper and paprika. Set aside.
- Trim and pound chicken breasts so they're even in thickness on both sides. Towel dry.
- Cover on both sides with all the seasoning.
- Cook in a preheated pan coated in light olive oil just under medium heat. Cook 7-8 minutes per side based on thickness.
- Let rest for 10 minutes before slicing and serving over a bed of the Mexican rice.
- Ladle queso over the chicken and serve.