Arroz Con Pollo — Cheesy Chicken & Rice 

Ingredients

For the chicken

• 4 bone-in, skinless chicken thighs (or breasts)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp chili powder (optional)
• Salt and black pepper, to taste

For the rice & sauce

• 1½ cups long-grain white rice (rinsed if desired)
• 2½ cups chicken broth
• ½ cup tomato sauce (or crushed tomatoes)
• 1 medium onion, finely chopped
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp ground turmeric (for color; optional)
• ½ cup frozen peas (optional; add last 10 min)
• Salt and black pepper, to taste

For the cheese topping

• 1½ cups shredded mozzarella (or mozzarella + cheddar mix)
• ½ cup grated Parmesan cheese

Garnish (optional)

• Fresh cilantro or parsley, chopped
• Lime wedges for serving

Step-by-Step Method (site-friendly)

1. Prep & season the chicken. Pat chicken dry. Mix garlic powder, onion powder, smoked paprika, cumin, chili powder, salt and pepper; rub evenly over chicken.
2. Sear the chicken. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken and sear 4–5 minutes per side until golden. Remove chicken and set aside on a plate.
3. Sauté the aromatics. In the same pan add a splash more oil if needed. Sauté the chopped onion and bell pepper 3–4 minutes until softened. Add minced garlic and cook 30–60 seconds until fragrant.
4. Toast the rice. Add the rice to the pan and stir 1–2 minutes so each grain is coated and slightly toasted.
5. Add liquids & seasonings. Stir in chicken broth, tomato sauce, oregano, turmeric, salt and pepper. Bring to a gentle boil.
6. Return the chicken & simmer. Nestle the seared chicken pieces on top of the rice (skin side up if skin on). Reduce heat to low, cover tightly and simmer 25–30 minutes until rice is tender and liquid absorbed. (Check chicken reaches 165°F / 74°C.)
7. Add peas (if using). Stir in frozen peas during the last 8–10 minutes of cooking so they heat through.
8. Cheese finish. Remove lid, sprinkle shredded mozzarella and Parmesan evenly over the surface. Cover and let sit off the heat 5–7 minutes until cheese melts. Alternatively, place under a broiler 1–2 minutes to brown the top (use an ovenproof skillet).
9. Rest & serve. Let the pan sit 3–5 minutes. Garnish with chopped cilantro/parsley and serve with lime wedges.