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Arroz con Pollo, also known as Mexican Chicken and Rice, is a fantastically delicious meal. Our recipe combines Mexican rice, juicy seasoned chicken, and of course, CHEESE! It’s such an easy, comforting recipe and, best of all, the leftovers are delicious!
Mexican Chicken and Rice – Arroz Con Pollo
Whatever you prefer to call it, everyone agrees that it’s absolutely addicting! Plus, there are several ways you can enjoy the chicken and rice. Today we put it over chips, kind of like nachos. I also suggest serving it with tortillas, like in a burrito, or even in taco shells. Or, just eat it all by itself!
The cheesy rice and creamy Blanco cheese sauce combined with the seasoned chicken is something you just won’t be able to get enough of. Sprinkle whatever you like on top, like tomatoes, peppers, sour cream, and avocados. The leftovers are even better (if you’re lucky enough to have leftovers!).
Mexican Chicken and Rice Ingredients
- Ole El Paso Cheesy Mexican Rice, 7.6 ounce box
- 2 pounds chicken breast, cut into 1 inch cubes
- 1 cup water
- 1 ounce Taco seasoning
- Tortilla chips or 8 taco shells
- 1/2 cup Queso Blanco
- 1-2 ounces pico de gallo, or fresh diced tomatoes and jalapenos (toppings as desired)
This dinner is comforting and easy to put together. You will definitely want to keep it in your regular dinner routine! Feel free to add in your favorite seasonings as you see fit best. We make the chicken in our instant pot, but that isn’t absolutely necessary. You can adjust that as needed:)
Arroz Con Pollo Recipe – Cheesy Chicken and Rice!
- Start the Cheesy Mexican Rice on the stovetop and prepare according to package instructions.
- In a separate pot, warm the Queso Blanco
- To an instant pot, add 1 cup of water and taco seasoning, whisking thoroughly. Add the diced chicken breasts. Cook on high pressure for 8 minutes with natural release for 5 minutes. Manually release the rest of the pressure. If you don’t have an instant pot, feel free to cook the chicken as you prefer!
- Line a bowl or sheet pan (for easy group serving) with nacho chips.
- Top with rice, followed by chicken, topped with Queso Blanco and pico de gallo.
- Optional: serve with cilantro, lime, and/or sour cream
So many people ask me about my favorite dishes I make at home for my family, and this is certainly one of them! It’s definitely a family favorite! There are many variations on the classic arroz con pollo. It is a traditional Latin American and Spanish chicken and rice recipe. I hope you love our comforting version as much as we do!
More Coforting Dinner Recipes by The Blogette to Try Next:
- Broccoli Cheese Casserole
- Buffalo Chicken Quesadillas
- Texas Toast Sloppy Joes
- Sour Cream Chicken Enchiladas
Mexican Chicken and Rice – Arroz Con Pollo
Equipment
- Instant Pot (optional)
Ingredients
- 7.6 ounce Box of Ole El Paso Cheesy Mexican Rice
- 2 lbs. Chicken breast, cut into cubes
- 1 cup Water
- 1 ounce Taco seasoning
- Chips, taco shells, or tortillas (depending on how you want to serve it)
- ½ cup Queso blanco
- Pico de gallo, freshed diced tomatoes, jalepenos, or toppings of choice
Instructions
- Start the Cheesy Mexican Rice on the stovetop and prepare according to package instructions.Â
- In a separate pot, warm the Queso Blanco
- To an instant pot, add 1 cup of water and taco seasoning, whisking thoroughly. Add the diced chicken breasts. Cook on high pressure for 8 minutes with natural release for 5 minutes. Manually release the rest of the pressure. If you don't have an instant pot, feel free to cook the chicken as you prefer!
- Line a bowl or sheet pan (for easy group serving) with nacho chips.
- Top with rice, followed by chicken, topped with Queso Blanco and pico de gallo.Â
- Optional: serve with cilantro, lime, and/or sour cream
