Easy Arroz con Pollo

Ready in 20 minutes, this Arroz con Pollo is a Mexican restaurant classic that is made with a mix of seasoned chicken, rice, veggies and topped with creamy queso!

Course Dinner, Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 715kcal

Author Brandie Skibinski

Ingredients

1 cup sliced red bell peppers
1 cup sliced green bell peppers
1 cup sliced yellow onion
1 Tablespoon oil
1 pound thinly sliced, boneless, skinless chicken breasts (can use chicken tenders or thighs)
½ cup melted white queso sauce (divided use)
4 ounce can green chiles
2 Tablespoons chipotle sauce
1.25 ounce packet fajita seasoning
2 packets Spanish-style rice (or make your own, see post above)
1-2 Tablespoons chopped cilantro (optional)

Instructions

In a skillet over medium heat add 1 cup sliced red bell peppers, 1 cup sliced green bell peppers, 1 cup sliced yellow onion and 1 Tablespoon oil. Sauté for about 6 minutes (or until the peppers and onions are soft).
Add 1 pound thinly sliced, boneless, skinless chicken breasts. Sauté for about 4-7 minutes or until the juices run clear and chicken is fully cooked.
Add ⅛ cup white queso sauce, 4 ounce can green chiles, 2 Tablespoons chipotle sauce and 1.25 ounce packet fajita seasoning. Mix until combined and heat until it is all warmed up.
Prepare the 2 packets Spanish-style rice according to the package directions. When ready, serve the cooked chicken and peppers over the rice.
Drizzle as much of the remaining white queso sauce as you would like and sprinkle 1-2 Tablespoons chopped cilantro on top then serve!

Video

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition