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.
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.
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.
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!
Servings 4
Serving Size 4
* Note: These values are approximations and may vary depending on the exact brands and ingredients used.
