Arroz Con Pollo (Cheesy Chicken and Rice)

• servings: 6 servings
• active time: 14 minutes
• total time: 44 minutes

Ingredients

2 Cups Long Grain White Rice (I used Basmati Rice)

2 tbs Cooking Oil (I used Avocado Oil)

1 Yellow Onion, Diced

4-5 Garlic Cloves, minced

1 packet Sazon Seasoning

1 tbs Chicken Flavored Bouillon

16 oz Tomato Sauce

4 Cups Water

2 lbs Boneless Skinless Chicken Breasts (or thighs if you prefer)

2 tbs Butter

2 tbs Cooking Oil (I used Avocado)

1 tbs Garlic Powder

1 tbs Onion Powder

1 tbs Chili Powder

1 tbs Cumin

1 packet Sazon Seasoning

1 tsp each Salt and Pepper

12 oz Can of Evaporated Milk

16 oz Queso Blanco Velveeta

7 oz Can of Diced Chilis

8 oz Grated Pepper Jack Cheese

Directions

For the Rice

In a skillet over medium/high heat, toast the rice in the oil, stirring continuously for 3-4 minutes. Add in the onion and garlic and cook for 2-3 more minutes.

Stir in the Sazon, the bouillon, the tomato sauce and the water. Bring to a boil. Put the lid on. Reduce heat to a simmer and let cook for 15 minutes. DO NOT STIR! (make sure it is on a very low heat setting so it doesn't burn).

Take it off the heat, and let it sit for another 15 minutes and again DO NOT STIR. After 15 minutes, gently stir it and it should be perfectly cooked!

Chicken

Slice the chicken into very thin strips.

Heat the butter and oil in a skillet over medium/high heat. Add the chicken in, then add the spices listed above. Cook and stir constantly until thoroughly cooked, which should only take about 4-5 minutes.

Cheese Sauce

In a sauce pan add all of the ingredients listed and cook over medium heat, stirring constantly until all of the cheese is melted. Allow it to sit for a few minutes to thicken up.

Assemble the rice on the plate, followed by some chicken, and then drizzle as much cheese sauce on top as you want. If desired, warm up tortillas to stuff the mixture into and enjoy!