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Tex-Mex Arroz con Pollo

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  • Author: María
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


Arroz con Pollo, gringo style!


Units Scale

Fajita Style Chicken:

  • 1 lb boneless skinless chicken breasts, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp fajita seasoning, to taste
  • 2 1/2 tsp vegetable oil
  • 1 tsp Kosher salt, to taste

Tex-Mex Arroz Con Pollo:


  1. Begin by starting on the Simple Red Rice recipe. Once that is simmering on low, start on the Chile Queso.
  2. While waiting for the cheeses to melt, start on the Fajita-Style 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Dassit! Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
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