Griddle Arroz Con Pollo Recipe (Mexican Chicken, Cheese and Rice)

Every time we go out for Mexican, there’s one plate I keep coming back to: arroz con pollo. A big bed of Spanish rice, juicy seasoned chicken, and the whole thing smothered in white queso. It’s simple, it’s comforting, and honestly it’s the dish I go to when I show up at a Mexican restaurant in sweatpants. Depending on where you live, you might know it as chicken, cheese and rice, or just ACP. My wife asked if I could make it at home, so I said of course! And I’m pretty sure this version beats most of the restaurants I’ve had it at – both in taste and price.

This one comes together in three parts, and all three are easy. The rice gets toasted and simmered on the stovetop, the chicken gets a hard sear on my Traeger Flatrock griddle, and the queso melts low and slow until it’s silky smooth. Once it’s all done, you just stack it up and dig in.

Here’s what I’ll cover:

• How to make fluffy, restaurant-style Spanish rice with jasmine rice
• How to season and sear chicken strips on the griddle
• How to make a creamy white queso that won’t get grainy
• How to layer it all up so every bite has rice, chicken and cheese
• My best tips and answers to the most common arroz con pollo questions

Let’s get started!

Why You Should Make This Arroz Con Pollo

This is the kind of meal that makes everybody at the table happy. Kids love it, adults go back for seconds, and most importantly the leftovers are just as good the next day. Plus, it’s way cheaper than ordering it out for the whole family.

• It tastes like your favorite Mexican restaurant: That combo of tomato-y Spanish rice, taco-seasoned chicken and white queso is exactly what you get at the restaurant, just fresher and hotter because it’s coming straight off your griddle.
• Three simple parts, one big payoff: Nothing in this recipe is hard. The rice mostly takes care of itself, the chicken cooks in about 15 minutes, and the queso is three ingredients. You can knock out the chicken and queso while the rice rests.
• It feeds a crowd: Two cups of rice, a couple pounds of chicken and two pounds of cheese makes plenty for a family dinner, a game day spread or a week of lunches.

Ingredients for Arroz Con Pollo with Queso

Meat

• 2 lbs boneless, skinless chicken breasts (or thighs): I slice these into long strips so they cook fast and evenly on the griddle. Breasts are lean and slice up nice, but thighs stay a little juicier if you want to go that route. Just plan a little extra time prepping.

Produce & Pantry (Spanish Rice)

• 2 cups uncooked jasmine rice: Jasmine is my go-to here. It toasts up nicely and stays fluffy without getting mushy.
• 1/4 onion, chopped: Just enough to add a little sweetness and savory flavor to the rice.
• 2 tbsp olive oil: For browning the rice and onion.
• 8 oz tomato sauce: This gives the rice its color and that classic restaurant flavor.
• 5 1/2 cups water, divided: 4 cups to start, then 1 1/2 cups later on.
• 2 tbsp Better Than Bouillon Roasted Chicken Base: This is the secret to rice that actually tastes like something. It packs way more flavor than plain water or boxed broth.

Dairy (Queso)

• 1 1/2 lbs white American cheese: Grab this from the deli counter if you can. It melts smooth and creamy every single time. We’ve used Kraft Singles in a pinch, albeit it’s not as good.
• 8 oz pepper jack cheese: Adds a little kick and a bit more flavor to the queso.
• 2 cups milk: Whole milk makes the creamiest queso, but 2% works too.

Rubs & Seasonings

• 1-2 tbsp Smoked Q Rock’s Salt Free Taco Seasoning: This brings all the taco flavor without loading up on salt, which matters here since the bouillon and cheese bring plenty of their own. Don’t have it? A good fajita seasoning works great.
• 1 tsp ground cumin: Goes in the rice for that warm, earthy flavor.
• 2 tbsp oil + 2 tbsp water: Mixed with the seasoning to help it coat the chicken evenly and keep it from burning on the hot griddle.

Best Wood Pellets for Arroz Con Pollo

The Flatrock is a gas griddle, so you don’t need pellets to make this recipe. But if you want to take it up a notch, throw the seasoned chicken strips on your pellet grill at 225° for 20-30 minutes before searing them on the griddle. You can also smoke the queso in a cast iron pan. Here are my top picks for either one:

• Traeger Signature Series: This is my everyday blend of hickory, maple and cherry. It’s balanced, it won’t overpower the chicken, and it plays really well with taco seasoning.
• Mesquite: If you want a bold, Tex-Mex style smoke, mesquite is the way to go. A little goes a long way with chicken, so keep the smoke time short.
• Pecan: Pecan gives a smooth, slightly nutty smoke that is fantastic on chicken and even better in smoked queso.

Step 1: Toast the Rice (About 5 Minutes)

• Heat 2 tbsp of olive oil in a large pot or deep skillet with a lid over medium-high heat.
• Add the 2 cups of uncooked jasmine rice and the chopped onion.
• Stir often and let the rice brown a little. You’re looking for some golden color on the grains and the onions starting to soften.
• Keep it moving so nothing scorches on the bottom.

Step 2: Simmer the Spanish Rice (About 20 Minutes)

• Pour in 4 cups of water, the 8 oz of tomato sauce, 2 tbsp of Better Than Bouillon and 1 tsp of cumin.
• Give it a good stir so the bouillon dissolves completely.
• Bring it to a boil and let it go for 10 minutes uncovered.
• Add the remaining 1 1/2 cups of water, give it a stir, then cover and cook over medium heat for another 10 minutes.

Step 3: Rest the Rice (20 Minutes)

• Turn off the heat and leave the lid on. No peeking!
• Let the rice rest for 20 minutes. This is where it finishes steaming and gets nice and fluffy.
• While the rice rests, move on to the chicken and the queso.
• Right before serving, fluff it with a fork.

Step 4: Slice and Season the Chicken (About 10 Minutes)

• Slice the chicken into long, even strips, about 1/2 inch thick, so they all cook at the same rate.
• In a bowl, mix 2 tbsp of oil, 2 tbsp of water and 1-2 tbsp of Rock’s Salt Free Taco Seasoning.
• Toss the chicken strips in the mixture until every piece is coated.
• Fire up the Traeger Flatrock to high heat while you prep.

Step 5: Sear the Chicken on the Griddle (About 15 Minutes)

• Once the griddle is ripping hot, lay the chicken strips down in a single layer.
• Sear for 3-5 minutes, flipping once you’ve got some good color on the first side.
• Drop the heat to medium and keep cooking, flipping as needed, until the chicken hits an internal temp of 165°.
• Pull the chicken off and let it rest for a few minutes before slicing into bite-sized pieces (or leave the strips whole, your call).

Step 6: Make the Queso (About 15-20 Minutes)

• In a saucepan over low heat, add the 2 cups of milk.
• Tear or cube the 1 1/2 lbs of white American and 8 oz of pepper jack and add it a handful at a time.
• Stir often and keep the heat low. Low and slow is the key to a creamy queso that doesn’t break or get grainy.
• Once it’s fully melted and smooth, keep it on the lowest setting until you’re ready to serve.
• Make extra. This same white queso dip is a game day staple with a bag of tortilla chips.

Step 7: Layer It Up and Serve (About 5 Minutes)

• Start with a big scoop of Spanish rice on the plate or in a shallow bowl.
• Top it with a good pile of griddle chicken.
• Smother the whole thing in that white queso.
• Serve it up with tortillas, pico, sliced jalapeños or a squeeze of lime if you like.

Arroz Con Pollo Key Steps

• Toast the jasmine rice and onion in olive oil until lightly browned.
• Add water, tomato sauce, bouillon and cumin, then boil for 10 minutes.
• Add 1 1/2 cups more water, cover, and cook for 10 minutes over medium heat.
• Turn off the heat and let the rice rest covered for 20 minutes.
• Season the chicken strips with oil, water and Rock’s Salt Free Taco Seasoning.
• Sear on a hot griddle for 3-5 minutes, then finish over medium heat to 165°.
• Melt white American, pepper jack and milk low and slow for the queso.
• Layer rice, then chicken, then smother in queso.

Pro Tips

• Don’t skip browning the rice: Toasting the rice in oil before adding the liquid gives it a nutty flavor and helps the grains stay separate instead of turning into mush.
• Get the deli American cheese: Individually wrapped slices will work in a pinch, but deli white American melts smoother and makes a much better queso. If your queso gets too thick while it sits, just splash in a little more milk and stir.
• Keep the chicken in one layer: Crowding the griddle steams the chicken instead of searing it. Give the strips some room so you get that nice crust and color.

Common Questions

What is arroz con pollo?
Arroz con pollo means “rice with chicken.” There are a lot of versions across Latin America and Spain. This one is the Mexican restaurant style that a lot of us grew up ordering, with Spanish rice, seasoned chicken strips and white queso on top.

What is chicken, cheese and rice called?
At most Mexican restaurants it’s on the menu as arroz con pollo, and a lot of people shorten it to ACP. It’s the same plate: seasoned chicken over Spanish rice, smothered in white queso.

Is arroz con pollo Mexican?
Arroz con pollo started in Spain and Latin America, and every country has its own version. The cheesy version with white queso is a Mexican-American restaurant favorite, and that’s the one this recipe makes.

What do you serve with arroz con pollo?
Warm tortillas, refried or black beans, pico de gallo and a few sliced jalapeños. Chips with extra queso on the side never hurt either.

Can I make this without a griddle?
Absolutely. A large cast iron skillet works great for the chicken. Just get it good and hot for the sear, then turn it down to medium to finish cooking.

Can I make arroz con pollo ahead of time?
Yes. The rice and chicken both hold up well in the fridge for 3-4 days. The queso will thicken up as it cools, so reheat it low and slow with a splash of milk to bring it back to creamy.

What can I use instead of Rock’s Salt Free Taco Seasoning?
Any fajita or taco seasoning will work. If you’re using a seasoning with salt in it, start on the lighter side since the bouillon and cheese already bring plenty of salt to the plate.

Can I use regular long grain rice instead of jasmine?
You can. Long grain white rice works fine with the same method. Just check it at the end of the covered cook time, since cook times can vary a bit from rice to rice.

More Cold Weather Cooks

• Cream Corn Casserole on the Traeger: a dump-and-stir side that rounds out a game day spread.
• Ham & Swiss Sliders: the easy way to turn leftover ham into a crowd-pleaser.
• Midwest Style Philly Cheesesteak Sandwich: another cheesy weeknight cook built on peppers, onions and a hot griddle.

Final Thoughts

There’s a reason arroz con pollo is the go-to order at so many Mexican restaurants. It’s warm, filling and covered in cheese, and what’s not to love about that? Making it at home lets you season everything just the way you like it, pile on as much queso as you want, and feed the whole family for a fraction of the cost. Once you see how easy it is, I bet this ends up in your regular dinner rotation.

Ready to try it? Fire up the griddle, grab some white American cheese, and let me know how yours turns out!