When I first tried to figure out how to recreate the go-to dish my kids ALWAYS order at our local Mexican restaurant, I had no idea it’d become such a favorite in our home. Arroz Con Pollo, or as they call it, ACP, is a simple yet insanely delicious meal that features juicy, seasoned chicken served topped with gooey, cheesy queso dip over fluffy Mexican rice. It’s called by many different names, like Alan Special, Stephen Special, or even Chicken on the Beach—thanks to social media—but no matter what, the premise consists of grilled chicken, warm tortillas to stuff inside, and that delicious cheese sauce that makes it popular. I’ve loved tweaking this easy recipe at home, and my family can’t stop raving about it—though, kidding aside, we’ll never ditch our restaurant trips entirely!
Years of experimenting taught me there’s no reason you can’t make this Mexican Cheesy Chicken & Rice version yourself. It’s just for you if you love chicken and rice and Mexican food, blending cheesy comfort with a special kick. Whether it’s the kids begging for more or an adult like me craving that go-out vibe to eat, this dish comes together effortlessly. I hope you’ll try it—tweak it, stuff it, enjoy it—because this at-home take on a restaurant classic is one my family will never tire of, and it might just become your favorite too.
Why You’ll Love Cheesy Chicken & Rice
I’ve always been a sucker for a dish that’s ready fast, and this Arroz Con Pollo hits the spot with its under 30 minutes cooking time. It’s an easy dinner that feels like it’s straight from my favorite Mexican restaurant, but I can whip it up any night of the week. The juicy chicken and Mexican rice come alive with queso blanco, delivering a flavor punch that’s downright perfect. I love how it reheats well too—my secret to an easy lunch the next day when I’m too busy to cook again.
What really seals the deal is how this cheesy, comforting meal brings my family together. Everyone digs in, and the kids get a kick out of adding toppings like sour cream, green onions, fresh cilantro, or a dollop of salsa verde to customize it their way. It’s family-friendly magic in a skillet, and I’ve learned over time it’s great for meal prep—just portion it out and you’re set. That flavor, that ease—it’s why this dish has become our go-to; no fancy tricks needed.
Simple Ingredients
- Boneless Skinless Chicken Breasts
- Vegetable Oil
- Yellow Onion
- Long Grain White Rice
- Tomato Sauce
- Water
- Chicken Bouillon Powder
- Fajita or Taco Seasoning Packet
- Cheese Dip (I use Gordo’s Original Queso)
How To Make Cheesy Mexican Chicken & Rice
- Heat a large skillet with avocado oil over medium-high heat. Sauté diced chicken or chicken breasts with fajita seasoning and sazón for 7-8 minutes, adding minced garlic, diced chilies, and fresh jalapeños if you want it spicy. I always use a meat thermometer to check if the internal temperature hits 165 degrees—it’s a trick I learned after undercooking once!
- Pour in water, chicken-flavored bouillon or chicken bouillon powder, and a 7 oz can of tomato sauce. Bring it to a boil, then stir in long-grain white rice like Basmati for that fluffy texture. Cover with a lid, lower to a simmer, and let sit for 15 minutes—no stirring yet, just trust it.
- Once the rice is done, gently stir in grated pepper jack cheese, quesadilla cheese, or Velveeta until it’s melted. I sometimes drizzle hot salsa or queso cheese dip for extra zing—my family loves that cheese-crazy kick.
- For a crowd, spread it in a 13 x 9 pan, shred some extra cheese, and bake uncovered for another 15 minutes until golden. Or, grill the seasoned chicken separately, slice it thin, and lay it over the arroz con pollo dish.
- Serve hot with tortilla chips, refried beans, or corn on the side. My crew digs in fast, and I enjoy watching them assemble their plates—comment if you tweak it your way!
This easy dinner is a hit because it’s easy to make in 3 steps (prep, cook, cheese!), and the queso and melted cheese make it a standout meal. I’ve messed with this recipe enough to know it works every time—perfect for a busy night or when I want that traditional chicken and rice vibe with a twist.
How To Store Leftovers
After enjoying Arroz Con Pollo, I’ve learned the best way to store leftovers so the chicken and rice stay fresh and tasty. Let the dish cool to room temperature first—don’t skip this, or you’ll get moisture buildup that ruins the texture. Then, scoop it into airtight containers to prevent it from drying out, and pop it in the refrigerator. It keeps well for up to 3-4 days, and I’ve found this trick keeps every bite as good as the first. Trust me, nothing beats pulling this out for a quick meal without losing that homemade vibe!
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Arroz Con Pollo (Cheesy Chicken and Rice)
Ingredients
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 7g35%
- Sodium 800mg34%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 30g60%
* Note: These values are approximations and may vary depending on the exact brands and ingredients used.
