Arroz Con Pollo

 Our favorite place to go out to eat is our local Mexican chain.  One of our son's does not like to try new things, isn't into tacos, and used to only get chips with cheese.  He has found that he really enjoys Arroz Con Pollo.  I searched for a recipe to make something similar at home and found several Spanish style recipes.  That was not what I was looking for.  Finally found a few recipes to try and zeroed in on a method.  The rice often had tomato sauce in it.  That changed the consistency so I found some that used tomato bullion.  That is a new ingredient to me, but I tried that and it was a hit, although too salty.  Made some tweaks and this was a good balance.  He also does not like queso with Velveeta, so cheese sauce with a roux it is.

Arroz Con Pollo

For the Rice:

2 cups rice

1 Tbsp oil

1 tsp Sazon

1 tsp tomato bullion

1/2 - 1 tsp garlic powder

1/2 - 1 tsp onion powder

1/2 tsp pepper

1/2 tsp salt

3 cups water

I use my instant pot to make rice, so use the saute function to add a little toastiness to the rice in the oil.  Add the seasonings to let them bloom.  Add the water, seal and set for Rice.  Once it reaches temp, it cooks under pressure for 10 minutes.  Quick release, fluff and serve.  Don't have an instant pot, feel free to cook on the stove but cooking time will vary.

For the Queso:

1 Tbsp butter

1 Tbsp flour

1/2 tsp Sazon

1/2 tsp pepper

1/2 tsp salt

1 4 oz can diced green chilis

1 12 oz. can evaporated milk

1/2 lb Chihuahua cheese

Melt butter and add flour.  Cook for a minute or two to take out the raw flour taste.  Add seasonings to bloom, about 30 seconds.  Add evaporated milk and stir.  Add chilis.  Cook until it starts to thicken.  Add cheese and melt.  Keep warm until ready to serve.

For the Chicken:

1 1/2 lb boneless, skinless, chicken breast, sliced about 1/4 inch

1 tsp Sazon

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp cumin

1/2 tsp pepper

1/2 tsp salt

Mix the seasonings in a med-lg bowl.  Add sliced chicken and toss to coat evenly.  Heat oil in a 12 inch nonstick skillet.  Once shimmering, add chicken and cook stirring often until chicken is cooked through.  Serve and enjoy.