Go Back
Kima

Restaurant-Style Arroz con Pollo

This Restaurant-Style Arroz con Pollo is an easy one-pan dinner made with seasoned chicken, flavorful tomato rice, chicken broth, and creamy queso. It delivers cozy Mexican-restaurant-inspired flavor with simple ingredients and minimal cleanup.
Print Recipe Pin Recipe
Resting Time 5 minutes
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs chicken breast or thighs cut into small pieces
  • 1 tablespoon olive oil plus a little extra for cooking
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or to taste
Rice
  • 1/2 onion diced
  • 2 cups long-grain white rice
  • 2 cups chicken broth plus more if needed
  • 2 cups water
  • 1 8-ounce can tomato sauce
  • 2 tablespoons Knorr Tomato Bouillon with Chicken Flavor
  • olive oil as needed for cooking the rice
For Serving
  • 1/2 jar queso warmed
  • chips optional, for serving
  • salsa optional, for serving
  • pico de gallo optional, for serving
  • guacamole optional, for serving

Equipment

  • Large Skillet with Lid
  • Wooden spoon
  • Fork

Method
 

  1. Add the chicken pieces to a bowl with 1 tablespoon olive oil, garlic powder, chili powder, onion powder, cumin, and salt. Toss until the chicken is evenly coated.
  2. Heat a large skillet over medium-high heat and add a small amount of olive oil.
  3. Add the seasoned chicken and cook for about 3 minutes per side, or until fully cooked through. Remove the chicken from the skillet and set aside.
  4. Add a little more olive oil to the same skillet. Add the diced onion and long-grain white rice.
  5. Cook, stirring frequently, until the onion begins to soften and the rice becomes lightly golden.
  6. Pour in the chicken broth, water, and tomato sauce. Stir in the tomato bouillon with chicken flavor.
  7. Cover the skillet and bring the mixture to a boil.
  8. Reduce the heat to low and simmer, covered, for 15 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Do not lift the lid while the rice cooks.
  9. Turn off the heat and let the rice rest, covered, for 5 to 10 minutes.
  10. Fluff the rice gently with a fork.
  11. Return the cooked chicken to the skillet and arrange it over the rice.
  12. Pour the warm queso over the chicken and rice.
  13. Serve warm with chips, salsa, pico de gallo, and guacamole if desired.

Notes

For a shortcut, replace the garlic powder, chili powder, onion powder, cumin, and salt used for the chicken with 1 packet of fajita seasoning.
Do not lift the lid while the rice simmers. Keeping the skillet covered allows the steam to cook the rice evenly.
If the rice still needs more cooking time but the liquid has already been absorbed, add a small splash of warm chicken broth, cover, and continue cooking.
For leftovers, add a spoonful of chicken broth before reheating to help loosen the rice and keep it moist.