Even as an adult, I am not ashamed to admit that one of my favorite things to oder at our local Mexican restaurant is the Mexican Cheesy Chicken & Rice or Arroz Con Pollo. The dish features juicy seasoned chicken, served over fluffy Mexican rice and topped with a gooey cheese dip. It’s simple but it makes for an insanely delicious meal!
Why You’ll Love Cheesy Chicken & Rice
- Quick & Easy: This easy dinner can be ready in under 30 minutes cooking time, making it perfect for any night of the week.
- Family-Friendly: This cheesy, comforting meal is something the whole family will enjoy. Plus, it’s easy to customize with different toppings like sour cream, green onions, fresh cilantro or salsa verde.
- Packed with Flavor: Juicy chicken, Mexican rice, and queso blanco create a flavor that tastes like it’s straight from your favorite Mexican restaurant.
- Great for Meal Prep: This dish reheats well, making it perfect for an easy lunch the next day.
Simple Ingredients
- Boneless Skinless Chicken Breasts
- Vegetable Oil
- Yellow Onion
- Long Grain White Rice
- Tomato Sauce
- Water
- Chicken Bouillon Powder
- Fajita or Taco Seasoning Packet
- Cheese Dip (I use Gordo’s Original Queso)
How To Make Cheesy Mexican Chicken & Rice
In a large pot or skillet over medium heat, heat 2 tablespoons of oil and sauté the onions for 2-3 minutes. Add the rice and stir frequently, allowing it to “toast” for 5-6 minutes. Next, stir in the tomato sauce, pour in the water, and season with chicken bouillon powder. Cook according to the package instructions until the rice is fluffy.
In a separate large skillet over medium-high heat, heat 1 tablespoon of oil and add the diced chicken. Season the chicken with a packet of fajita seasoning and cook for 7-8 minutes, or until the internal temperature reaches 165 degrees. Heat the queso according to the package instructions.
Serve the seasoned chicken over the rice and drizzle with queso dip. Enjoy!
How To Store Leftovers
- Let It Cool: Allow the dish to cool to room temperature before storing. This helps prevent moisture buildup and keeps the texture of the rice and chicken just right.
- Use Airtight Containers: Transfer the leftovers into an airtight container to keep the flavors fresh and prevent the food from drying out.
- Refrigerate: Store the leftovers in the refrigerator for up to 3-4 days.
FAQ
- What are some good side dishes to serve this with? Tortilla chips, salsa, sour cream, and guacamole. You can also pair it with refried beans or a fresh salad.
- Can I add vegetables to this dish? Yes! Common vegetable additions include bell peppers, onions, tomatoes, and corn. You can also add black beans for extra protein and fiber.
- Can I make this dish spicy? Definitely! You can add sliced jalapeños, diced green chiles, or a sprinkle of cayenne pepper for more heat.
- Can I use brown rice instead of white rice? Yes, you can substitute white rice with brown rice for a healthier option. Keep in mind that brown rice takes longer to cook, so you’ll need to adjust the cooking time and liquid accordingly based on the package instructions.
- What is ACP (Arroz con Pollo)? ACP stands for “Arroz con Pollo,” which translates to “Rice with Chicken” in Spanish. It’s a popular Mexican style dish featuring seasoned chicken served over a bed of rice, and topped with yummy cheese sauce.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Biscuits & Sausage Gravy Casserole
Alice Springs Chicken & Potatoes
Ingredients
- 3-4 Boneless Skinless Chicken Breasts diced
- 3 tablespoons Vegetable Oil
- ½ Yellow Onion diced
- 2 Cup Long Grain White Rice
- 8 ounces Tomato Sauce
- 4 cups Water
- 1 Tablespoon Chicken Bouillon Powder
- 1 Fajita Seasoning Packet
- 2 cups Cheese Dip I use Gordo’s Original Queso
Instructions
- In a large pot or skillet over medium heat add in 2 tablespoons of oil and the onions. Allow the onions to cook for 2-3 minutes then add in the rice. Stirring around often, allow the rice to “toast” for 5-6 minutes then add in the tomato sauce. Pour in the water and season with chicken bouillon powder. Cook per the package instructions until fluffy.
- In a large skillet over medium-high heat, add in 1 tablespoon of oil and the diced chicken. Season the chicken with 1 packet of fajita seasoning and cook 7-8 minutes or until the internal temp reaches 165 degrees. Heat up the queso per the package instructions.
- Serve the chicken over a bed of rice and top with the queso dip. Enjoy!
Delicious!!!