Tex-Mex Arroz con Pollo

A few folks requested a written recipe for the Tex-Mex Arroz con Pollo I’ve made on Instagram a few times this year, and here we are. It’s comprised of two recipes that already exist here, and some other stuff. I absolutely love it, and I hope y’all do too.

I call it Tex-Mex Arroz con Pollo because it is nobody’s idea of real or authentic A.C.P. It’s not really easier to cook, since A.C.P. is a one-pot meal and what could be easier than that? But it’s delicious!

Tex-Mex Arroz con Pollo Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Tex-Mex Arroz con Pollo recipe:

• Chicken: I’m a white meat only girl, so boneless skinless chicken breasts are my choice. Substitute with thighs, if you want. I do not recommend using skin-on or bone-in chicken here; save that for authentic Arroz con Pollo.
• Bell peppers, onion: Optional, technically, but not in my house! If the restaurant has the option to add peppers and onions to my A.C.P., I’m doing it! Steak too, if I can! I sound real greedy right now, huh? My bad.
• Mexican Rice: I use my Simple Red Rice recipe, but if you already have a favorite, or if you’d like to use pre-packaged Mexican rice feel free!
• Chile Queso: I’m a big fan of my queso recipe, but it’s a bit thicker than your usual restaurant queso. At the restaurants, when they ladle the queso over the Arroz con Pollo it usually seeps down between the grains of rice. My queso just kinda hangs out on top, and I like that way, but if you’d like it to be a bit thinner, increase the amount of heavy cream used, up to double what the recipe calls for.
• Vegetable oil: For sautéeing. Any oil or butter or non-stick spray works.
• Fajita seasoning, Kosher salt: For seasoning the chicken, onions, and bell peppers. Check the recipes for the rice and queso for the seasonings needed in those components. We don’t want bland Tex-Mex Arroz con Pollo.

How to Make Tex-Mex Arroz con Pollo

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Tex-Mex Arroz con Pollo recipe:

• Start on the Mexican Rice. Our of all of the components, the Simple Red Rice will take the longest, as it simmers for 20 minutes. Go ahead and make it, bring it to a boil, cover it with a lid and reduce the heat to low first thing.
• Build the Queso. To make it easy and fast, go ahead and add all of the ingredients to the pot at the same time, cover it with a lid and let it all melt/come to temperature over low heat as you work on the fajita-style chicken. Remember if you want thinner queso for this Tex-Mex Arroz con Pollo to increase the amount of heavy cream the recipe calls for.
• Sear the Chicken. In a small bowl add the sliced chicken breasts, two teaspoons of vegetable oil, one teaspoon of Kosher salt, and all of the fajita seasoning. Stir to ensure all the chicken is well seasoned, adding more fajita seasoning if needed. Set it aside. Place a large skillet over medium-high heat and allow it to preheat for 3 minutes. After 3 minutes, add the remaining vegetable oil to the pan. Add the chicken and spread it out into a single layer, as best you can. Allow the chicken to sear, undisturbed, for 4-5 minutes, until the edges are lifting from the pan and the tops are turning opaque. Use a spatula to flip the pieces over to the other side, spreading them back out as you go. Allow to cook for another couple of minutes, until cooked through.
• Toss in the Aromatics. Add the peppers and onions to the pan, just dump them right on top of the chicken. Sprinkle a hefty pinch of Kosher salt over the peppers and onions, then reduce the heat to medium and cover with a lid. Allow the vegetables to steam for 4 minutes. After 4 minutes, remove the lid and toss the peppers, onions, and chickens together until everything is evenly distributed. If you’d like the peppers and/or onions to be more tender, replace the lid and continue cooking for another 2 minutes or so, then turn off the heat. Fluff your rice and whisk your queso.
• Plate and Enjoy your Tex-Mex Arroz con Pollo! Now, it’s time to build your bowls. Make sure your rice has been fluffed, and your queso has been well whisked so it’s smooth as possible. Spoon a hefty amount of Simple Red Rice into a bowl, or onto the center of a plate. Top the rice with as much of the chicken and peppers mixture as you see fit, then ladle on a generous amount of Chile Queso.

Obligatory Pinterest Graphics –

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