Arroz Con Pollo - Cheesy Mexican Chicken and Rice Recipe
Authentic Mexican rice with seasoned chicken and creamy cheese sauce. This restaurant-style arroz con pollo brings Mexican flavors home in 44 minutes.
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Cooking tools:
- Saucepan
- Pot
- Skillet
- Saute pan
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Kitchen scale
- Stove
- Instant-read thermometer
- Plate
- Serving platter
- Colander
- Fork
- Whisk
- Oven
Ingredients
- 2 cups long grain white rice (basmati preferred)
- 2 tablespoons avocado oil
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1 packet Sazon seasoning
- 1 tablespoon chicken bouillon
- 16 oz tomato sauce
- 4 cups water
- 2 lbs boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz can evaporated milk
- 16 oz Queso Blanco Velveeta cheese
- 7 oz can diced green chiles
- 8 oz shredded pepper jack cheese
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