Introduction

Oh, friends, get ready for your new favorite weeknight obsession! If you love that amazing Arroz con Pollo (ACP) you get at your favorite Mexican restaurant, this is the one-pot version you’ve been dreaming of. Imagine this: tender, savory chicken, fluffy white rice, and a rich, creamy, cheesy queso-style sauce all simmering together in one single skillet. It’s one of those perfect “fast chicken and rice recipes” that strikes the most beautiful balance between pure, cozy comfort and a super-easy, all-in-one meal.

Serving Versatility

This is the king of “one pot rice dishes!” It’s a complete meal all by itself, just scooped into a big, cozy bowl. But it’s also amazing as a filling for burritos or piled onto tortilla chips for the most epic “creamy chicken nachos” you’ve ever had.

Full Recipe Section

One-Pot Mexican ACP Chicken and Rice

Prep time: 10 minutes Cook time: 25-30 minutes Total time: 40 minutes Servings: 4-6 Calories: Approximately 620 kcal per serving

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 packet (1 oz) taco seasoning (or 2 tablespoons homemade)
• 1.5 cups uncooked long-grain white rice
• 1 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
• 3 cups low-sodium chicken broth
• 4 oz (1/2 block) cream cheese, softened
• 2 cups shredded Mexican cheese blend (or cheddar jack)
• Fresh cilantro and sour cream, for garnish

Instructions:

1. Sear Chicken: Pat the chicken pieces dry and season with a little salt and pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden brown.
2. Sauté Aromatics: Add the chopped onion to the skillet with the chicken. Cook for 3-4 minutes, until softened. Add the minced garlic and the taco seasoning packet. Stir constantly for 1 minute until fragrant.
3. Add Rice & Broth: Add the uncooked rice, the undrained can of tomatoes with green chiles, and the chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.
4. Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
5. Get Creamy: Turn off the heat. Add the softened cream cheese (in small chunks) and 1.5 cups of the shredded cheese. Stir gently until the cheeses are completely melted and the rice is rich and creamy.
6. Final Cheese!: Sprinkle the remaining 1/2 cup of cheese on top, place the lid back on, and let it sit for 5 minutes to melt.
7. Serve: Serve hot, garnished with fresh cilantro and a dollop of sour cream.

Why You’ll Love This Recipe

• One-Pot Wonder: The entire meal, including the rice and chicken, cooks in one skillet. Cleanup is a dream!
• 35-Minute Meal: This is one of the best “fast chicken and rice recipes,” on the table in about 35 minutes.
• Ultimate Cozy Flavor: It’s a “chicken and cheese rice” masterpiece. It tastes just like that restaurant-favorite ACP.
• Budget-Friendly: One of the best “college chicken recipes” because it uses affordable staples like chicken, rice, and cheese to feed a crowd.
• Customizable: Add a can of black beans or corn, or top it with your favorite nacho fixings!

Cultural or Cooking Technique Note (Optional)

This recipe is a one-pot, weeknight-friendly nod to the Arroz con Pollo (ACP) served in many Mexican-American restaurants. The magic here is in the “one-pot” technique: we cook the rice in the same pot with the sautéed chicken, aromatics, and broth. This allows the rice grains to absorb all that savory chicken flavor, and then we create the “queso” (one of the best “recipes with nacho cheese sauce” hacks!) by melting cream cheese and cheddar right into the finished dish.

Serving Suggestions

1. In a Bowl (The Classic): Serve hot in a bowl, topped with sour cream, cilantro, and sliced avocado.
2. As a Burrito Filling: Spoon it into large, warm flour tortillas.
3. Nacho Style: Pile onto tortilla chips for the most amazing “creamy chicken nachos.”
4. With a Crunch: Top with crushed Fritos or tortilla strips right before serving.

Pro Tips for Success

• Don’t Use Minute Rice: This recipe is designed for standard long-grain white rice. Instant rice will get mushy.
• Don’t Peek! Once the rice is simmering, cover it and let it be! Lifting the lid lets the steam escape and makes the rice cook unevenly.
• Low Heat for Cheese: When you add the cream cheese and cheddar, turn the heat to low. This prevents the cheese from separating or getting grainy.
• For a Kosher Dinner: To get that creamy texture without dairy, omit the cheeses. Instead, blend 1/2 cup of raw, soaked cashews with 1/2 cup of the hot broth until super smooth, and stir that in at the end for a rich, creamy, dairy-free sauce.

Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave, or gently in a skillet over low heat. Add a splash of broth or water to loosen the rice and make it creamy again.

Closing Paragraph

I truly hope this One Pot Mexican ACP Chicken and Rice becomes your new weeknight hero! It’s such a cozy, cheesy, and easy “Mexican style dinner recipes” idea. Go ahead and customize it, and please let me know if you try it by leaving a comment and a rating below!

🎀 Final Thoughts

This is my “I’m craving my favorite restaurant but I’m in my pajamas” meal. It’s just so satisfying and comforting, and the fact that I only have one pot to wash makes it taste even better. It’s a hug in a skillet!