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Mexican Queso Chicken and Rice

Mexican Queso Chicken and Rice is a hearty, one-pan dish that brings together tender chicken, flavorful rice, and a creamy queso cheese sauce. Packed with Mexican-inspired spices, this dish is easy to prepare and perfect for a family dinner. The combination of juicy chicken, cheesy goodness, and perfectly seasoned rice makes this recipe an instant favorite. Let’s get started!

Table of Contents

Ingredients

For the Chicken and Rice

  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup long-grain white rice, uncooked
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chilies
  • 2 cups chicken broth

For the Queso Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt

Instructions

Cook the Chicken and Vegetables

  1. Heat Oil: In a large skillet or deep sauté pan, heat the olive oil over medium-high heat.
  2. Cook Chicken: Season the chicken pieces with salt, black pepper, cumin, smoked paprika, garlic powder, and onion powder. Add the chicken to the skillet and cook for 5-6 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. Cook Vegetables: In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes, or until softened.

Cook the Rice

  1. Add Rice and Tomatoes: Stir in the uncooked rice, diced tomatoes (with their juice), and diced green chilies. Cook for 1-2 minutes to toast the rice slightly.
  2. Add Broth and Chicken: Pour in the chicken broth and return the cooked chicken to the skillet. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Make the Queso Sauce

  1. Prepare Queso Sauce: While the rice is cooking, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, until lightly golden.
  2. Add Milk and Cheese: Gradually whisk in the milk, cooking until the mixture thickens, about 3-4 minutes. Remove from heat and stir in the shredded cheddar cheese, Monterey Jack cheese, chili powder, and salt until smooth.

Combine and Serve

  1. Add Queso Sauce: Once the rice is cooked, pour the queso sauce over the chicken and rice mixture. Stir until everything is well combined and coated in the creamy cheese sauce.
  2. Serve: Garnish with chopped cilantro or sliced green onions, if desired. Serve warm.

Cook’s Notes and Tips

  • Chicken Thighs: You can substitute chicken breasts with boneless, skinless chicken thighs for extra flavor and tenderness.
  • Spice Level: Adjust the spice level by adding extra diced green chilies or a pinch of cayenne pepper for more heat.
  • Rice Cooking Tip: Make sure to keep the skillet covered while the rice cooks to ensure it cooks evenly and absorbs all the liquid.

Variations

  • Vegetarian Version: Replace the chicken with black beans or chickpeas for a vegetarian version of this dish.
  • Mexican Corn: Add 1 cup of frozen corn kernels to the rice for extra sweetness and texture.
  • Chorizo Addition: Cook some crumbled chorizo along with the chicken for an extra burst of flavor.

Serving Suggestions

  • Side Salad: Serve with a simple side salad topped with avocado and lime vinaigrette for a fresh and light contrast.
  • Tortilla Chips: Pair with crispy tortilla chips for scooping up the cheesy rice.
  • Sour Cream and Salsa: Add a dollop of sour cream and some salsa on top for added flavor.

Frequently Asked Questions (FAQs)

Can I Make This Recipe Ahead of Time?

Yes, you can make this dish ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as needed.

Can I Freeze Mexican Queso Chicken and Rice?

Yes, you can freeze this dish. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I Use Brown Rice Instead of White Rice?

Yes, you can use brown rice, but you will need to adjust the cooking time and add extra broth, as brown rice takes longer to cook. Simmer for about 30-35 minutes, or until tender.

How Do I Make It Spicier?

To make this dish spicier, add an extra can of diced green chilies, a dash of hot sauce, or some chopped jalapeños.

Mexican Queso Chicken and Rice is a comforting, flavorful dish that’s perfect for an easy weeknight meal. With tender chicken, perfectly cooked rice, and a creamy queso sauce, this one-pan wonder is sure to become a family favorite. Whether you’re cooking for a crowd or just looking for a delicious dinner, this dish is packed with flavor and easy to make. Gather your ingredients, cook, and enjoy the cheesy goodness!

Happy Cooking!

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