This Tex-Mex arroz con pollo combines toasted seasoned rice, browned chicken thighs or breasts, and a smooth white queso sauce that mimics authentic restaurant versions using simple weeknight ingredients.
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Wash 2 cups of rice until the water runs mostly clear to keep it fluffy instead of gummy.
Heat 2 tablespoons of oil in a pan or pot over medium heat. Add the rice and fry, stirring often, for a few minutes until lightly toasted and nutty-smelling.
Stir in 4 oz tomato sauce and let it coat the rice evenly.
Add chicken bouillon, yellow seasoning packet, and garlic powder. Mix until everything is evenly coated.
Add water (3 cups for jasmine; up to 4 cups depending on rice type). Bring to a boil, then cover and reduce to a simmer. Cook 18–20 minutes until rice is done.
Turn off heat and let rice sit covered for 5 minutes. Fluff with a fork.
While rice simmers, pat chicken dry. Season with fajita seasoning (thighs) or garlic powder, chili powder, cumin, salt, and pepper (breasts).
Heat oil in a skillet over medium-high heat. Cook chicken in batches if needed — do not crowd the pan. Let it sit long enough to brown before flipping. Cook until fully done.
For Queso Method 1: Warm evaporated milk in a saucepan over medium-low heat. Gradually add white American cheese (and pepper jack if using), stirring until melted. Add jalapeños or green chiles if desired. Keep on low heat until smooth and pourable.
For Queso Method 2: Melt butter in a saucepan. Stir in flour and cook for about 1 minute to make a quick roux. Slowly whisk in milk until smooth and slightly thickened. Add cheese and stir until melted and creamy. Optionally stir in diced green chiles.
To assemble: Plate rice first, pile chicken on top, then pour queso generously over everything. Optionally top with chopped jalapeños, mild green chiles, black pepper, or serve with salsa on the side.
Store assembled or uneaten components in airtight containers in the fridge for up to 3 days; reheat rice and chicken gently over low heat or in a microwave, and warm queso separately before combining.
Yes, both methods can be made 1–2 days ahead and reheated gently over low heat, stirring occasionally. Add a splash of milk if it thickens too much.
Method 1 uses evaporated milk and cheese for a faster, creamier sauce; Method 2 uses a roux-based béchamel, which is more stable and slightly thicker.
Washing removes excess starch so the rice stays fluffy instead of gummy. Skipping it may result in clumpier, wetter rice.
Yes, slice or cut breasts into bite-size pieces and use the simpler seasoning blend (garlic powder, chili powder, cumin, salt, pepper). Thighs stay moister and more forgiving.
Thighs should reach 165°F internal temperature and show no pink when cut. Thin breast pieces cook faster and should be opaque throughout with no pink.
