Ingredients
Chicken & Seasoning:
- 450 g (1 lb) boneless chicken thighs, diced
- 1 tbsp (15 ml) olive oil
- 1 tbsp (8 g) taco seasoning (ensure GF if needed)
- ½ tsp cumin
Rice & Veggies:
- 200 g (1 cup) long-grain white rice (uncooked)
- 1 bell pepper, diced (150 g / 1 cup)
- 1 small onion, diced (70 g / ½ cup)
- 3 garlic cloves, minced
- 480 ml (2 cups) chicken broth
- 200 g (1 cup) canned fire-roasted tomatoes
- 100 g (1 cup) frozen corn
Cheesy Topping:
- 150 g (1.5 cups) shredded Monterey Jack cheese
- 30 g (¼ cup) cotija cheese, crumbled
- Fresh cilantro & lime wedges for garnish
Instructions
1. Sauté Chicken:
Heat oil in large skillet (oven-safe if broiling). Season chicken with taco spice and cumin. Cook 5 mins until browned. Remove and set aside.
2. Cook Aromatics:
In same skillet, sauté onion, bell pepper, and garlic 3 mins until soft.
3. Simmer Rice:
Add rice, broth, tomatoes, and corn. Bring to boil. Reduce heat, cover, simmer 15 mins until rice is tender.
4. Add Chicken & Cheese:
Stir chicken into rice. Top with cheeses. Broil 2-3 mins until bubbly and golden.
5. Garnish & Serve:
Sprinkle with cotija and cilantro. Serve with lime wedges.
Extra Tips
- Gluten-Free: Use GF taco seasoning + certified GF broth
- Vegetarian: Swap chicken for black beans + extra corn
- Spice Control:
- Mild: Omit cumin; use mild green chiles
- Hot: Add 1 diced jalapeño with onions
- Rice Swap: Quinoa or cauliflower rice (reduce broth to 360ml / 1.5 cups)
- Creamy Twist: Stir in 60ml (¼ cup) crema before broiling
FAQ's
Q: What does ACP stand for?
Arroz con Pollo (Chicken with Rice) – a Tex-Mex diner staple!
Q: Can I use pre-cooked rice?
Yes! Use 600g (3 cups) cooked rice. Skip simmering; mix with chicken + 120ml (½ cup) broth. Heat 5 mins, then add cheese.
Q: How to store leftovers?
Fridge: 3 days in airtight container.
Freeze: Portion cooled ACP 3 months. Reheat in oven at 180°C (350°F) 20 mins.
Q: Best cheese substitutes?
Oaxaca, pepper jack, or vegan cheddar. Cotija can sub with feta.
Q: Traditional sides?
Refried beans, avocado salad, or warm tortillas.
