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Arroz con Pollo, a beloved dish in Latin cuisine, translates to "rice with chicken." This comfort food has its roots deeply embedded in various cultures, from Spain to Latin America, where it has been adapted and personalized through generations. Traditionally, this dish features tender chicken pieces cooked alongside seasoned rice, creating a one-pot meal that is rich in flavor and history.

Arroz Con Pollo Cheesy Chicken Bake

Looking for a quick and easy one-pan lunch recipe? This vegetarian lunch option is perfect for busy days when you want a healthy and delicious meal without the hassle of multiple pots. Check out therecipes for more simple and flavorful ideas! OnePanLunch VegetarianLunch QuickRecipes HealthyEating EasyMeals ComfortFood WeekdayDinners
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Ingredients
  

2 cups of Arborio rice (or long-grain rice)

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 medium onion, diced

4 cloves garlic, minced

1 bell pepper (preferably red or yellow), diced

1 cup frozen peas

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon turmeric

1 tablespoon olive oil

4 cups chicken broth

1 ½ cups shredded cheddar cheese

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Cook the Vegetables: In the same skillet, add the diced onion, garlic, and bell pepper. Sauté for 3–4 minutes until they become soft and fragrant.

        Add the Rice and Spices: Stir in the Arborio rice, paprika, cumin, and turmeric. Mix well to coat the rice with the spices, cooking for an additional 2 minutes.

          Combine Ingredients: Return the chicken to the skillet and pour in the chicken broth. Bring to a gentle boil, then reduce the heat to low. Stir in the frozen peas and adjust seasoning with salt and pepper if needed.

            Cheese It Up: Remove from heat and sprinkle the shredded cheddar and grated Parmesan cheese evenly over the top.

              Bake: Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

                Serve: Remove from the oven, let it cool for a few minutes, then garnish with chopped cilantro or parsley before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6