Instructions:

1. Prepare the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add the chicken, and season with garlic powder, onion powder, chili powder, salt, and pepper.

Cook for 6-7 minutes, turning occasionally until the chicken is cooked through and browned. Remove from the skillet and set aside.

2. Cook the Rice:

In the same skillet, add 1 tablespoon of olive oil. Sauté the chopped onion and bell pepper over medium heat for 3-4 minutes until softened.

Stir in the rice and cook for another 1-2 minutes, letting it lightly toast.

Add the chicken broth, tomato paste (if using), garlic powder, cumin, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

3. Make the Cheesy Sauce:

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.

Slowly add the milk, whisking constantly to avoid lumps. Let the mixture thicken (about 3-5 minutes).

Once thickened, add the shredded cheese and continue to stir until melted and smooth. Season with garlic powder, salt, and pepper.

4. Assemble the Dish:

Once the rice is cooked, stir in the cooked chicken.

Pour the cheesy sauce over the chicken and rice mixture, stirring to combine. Cook for an additional 2-3 minutes to let everything heat through.

5. Serve:

Serve Arroz Con Pollo immediately, garnished with fresh cilantro or green onions, if desired. Enjoy this cheesy, creamy, and comforting dish!

This dish is perfect for a hearty meal and can be served with a side of beans or a salad. Let me know if you need more details!